ZAXBY'S

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in main kitchen (southwest sauce pouch and ranch pouch) and along front food service/drive thru area of facility (single use ranch cups). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Ranch cups discarded. Per PIC southwest sauce and ranch out of temperature less than an hour. Items placed in ice bath and rapidly chilled to 41F - see temperature section.

Proper hot holding temperatures — Inspector Note: Observed cooked peppers and onions hot holding at 112F in pass thru drawer in main kitchen. C/A: All TCS foods hot held must be maintained at 135F and above. COS: Food discarded.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverage stored comingled with service food in main kitchen WIF. C/A: Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Beverage discarded.

Food stored covered — Inspector Note: Observed several food items stored uncovered along cold table (lettuce, tomatoes, Pico De Gallo, etc.) in main kitchen. C/A: Unless actively cooling, all food must be stored covered. COS: All items covered.