ZAXBY'S

Observed prep top in center of main kitchen holding several salad dressing ( honey mustard, ranch, blue cheese, thousand island, and vinaigrette) pass the overfill line in containers all holding above 41F. C/A-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- All items discarded

Observed prep top in main kitchen in front on grill holding several TCS food items above 41F (see temps below). Facility is on a digital ambient system, last ambient taken was 9 days ago at 33F and system is no reading disconnected. EHS ambient on unit is 46F. Observed back side of prep top unit 2 holding TCS food items above 41F (see temps below). C/A-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- All items discarded.

Observed tray of wings in warmer cabinet in main kitchen holding below 135F. C/A- 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 135°F (57°C) or above COS- Wings discarded