ZAXBY'S

2 findings recorded on Sep 21, 2026. 1 marked corrected on site.

1. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed raw chicken cooling in walk in cooler with lids on tight and stacked. Observed TCS ready to eat salads cooling with lids on at the prep top.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed raw chicken cooling in walk in cooler with lids on tight and stacked. Observed TCS ready to eat salads cooling with lids on at the prep top. COS: lids were removed and pans of chicken in walk in cooler and unstacked to allow proper cooling. Salads were discarded by PIC. Advised to use walk in cooler for proper cooling. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

2. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed air vents and ceiling tiles unclean with brown substance build up throughout main kitchen. Observed floors near ware washing area unclean to sight with pink substance build up.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(5)(a),(b)

   Observed air vents and ceiling tiles unclean with brown substance build up throughout main kitchen. Observed floors near ware washing area unclean to sight with pink substance build up. Observed floors under equipment with brown residue build from standing water. ADVISED TO HAVE DEEP CLEANED. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. New Violation.

   Official report · Item 17C ↗

   Correction status not recorded

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