CHICK-FIL-A MARIANNA

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hi-temp dishwasher machine at 159F dish surface temp and 176F monitor temp. Warning - From follow-up inspection 2024-10-04: Observed hi-temp dishwasher machine at 157 dish surface temp and 185F monitor temp. Manager states that machine has been worked on and that she will call for service again. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training: 8 cook/prep employees and 5 front counter food handlers. Warning - From follow-up inspection 2024-10-04: Operator states some employee training has been completed and still working on the remainder of staff. Time Extended

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hi-temp dishwasher machine at 159F dish surface temp and 176F monitor temp. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training: 8 cook/prep employees and 5 front counter food handlers. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold of exterior back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of lime/residue on rethermalyzer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food buildup on shelves of fry reach in cooler.