ZAXBY'S

Nonfood-contact surfaces clean — Inspector Note: Observed an accumulation of grease on the floor under the fryers in main kitchen. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC must clean the accumulation of grease under fryers and send pictures of clean floor to inspectors email.

Food stored covered — Inspector Note: Observed ready to eat foods( coleslaw and salad) uncovered stored in cold well in prepping station in main kitchen. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: PIC placed a lid on food items.

Proper hot holding temperatures — Inspector Note: Observed cooked onions & peppers hot held below 125F in pass thru warmer. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC voluntarily discarded food item.

Nonfood-contact surfaces clean — Inspector Note: Observed grease and debris encrusted on the fryers in the main kitchen. CA: d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC to increase the cleaning frequency to preclude the accumulation of encrusted grease and debris on non food contact surfaces.

Proper cold holding temperatures — Inspector Note: Observed chicken breast cold held above 41F at the breading prep top cooler . Also shredded cheese in 4 drawer reach in cooler in grill area cold held above 41F. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC moved the chicken breast and shredded cheese to the walk in freezer for rapid cooling.