ZAXBY'S

2 findings recorded on Jun 23, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   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. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   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.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   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. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

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