ZAXBYS

14A: .04(4)(k)Observed utensils being stored in stagnant, room temperature water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed to be cleaned and sanitized.

17C: .07(5)(a),(b)1,2,3Floors in facility have areas that are not smooth and cleanable. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1A: .04(6)(f)Observed several time/temperature as a safety control (TCS) foods being held above 41 degrees. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded per person in charge (PIC).