Zaxbys

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Protection of Clean Items. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Observed dishwasher wet stacking metal food storage containers on designated equipment and utensil drying rack. Person in charge had dishwasher stack said containers to allow them to air dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Good Repair and Calibration. Ambient air temperature, shall be maintained in good repair and be accurate within the intended range of use. At the time of inspection the ambient air temperature of walk in cooler tested at 44F after 20 minutes of no activity in said unit. Person in charge was advised to have unit serviced by a Hvac technician and send invoice to inspector via email by 6/15.26.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed non food contact surfaces of equipment(shelves above cold well, doors of reach in coolers, sides of deep fryers, ventilation filters and areas under grills) with an accumulation of dust, grease and food residue and liquid waste was observed on floor on reach in cooler under warmer pass through all in the main food preparation area. Person in charge was advised to have equipment cleaned and send pictures to inspector by 6/15/26 via email.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink. A handwashing facility may not be used for purposes other than handwashing. At the time of inspection the hand wash sink in the front food prep and service area was observed being used to discard beverages as discreded ice cubes and beverage residue was observed in said sink. Person in charge was advised that handwash sink is to be used for hand washing only.

Proper cold holding temperatures — Inspector Note: 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. At the time of inspection, multiple food items were observed not held at 41F or below in walk in cooler. As per person in charge food items have been in said unit for 48 hours prior to inspection. SEE *** ASTERISK IN TEMP LOG. Corrected on Site : All food items were discarded by food workers.