ZAXBY'S

3 findings recorded on Aug 3, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   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.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   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. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Proper hot holding temperatures

   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.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   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. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   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.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   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. New Violation. Correct By: 08/05/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Aug 5, 2026

Correction status comes from the dated report. Later changes may not be recorded here.