Chick-Fil-A #01082

Observed cutting board with deep cuts and discoloration. PIC, person in charge was advised to replace the cutting board. Observed build up on soda machine nozzles in the front service area.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed team member wearing beaded bracelets while prepping milkshakes and other beverages.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed team members with loose hair preparing beverages in the drive thru and at the front counter. PIC was advised that team members must have hair restraints to prevent potential contamination of food from employees.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed clean food pans wet nesting. PIC was advised that all clean equipment must be properly air-dried before stacking.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed clean food equipment still having food accumulation on the exterior surfaces. PIC removed equipment and placed them in the ware washing area to be cleaned. Observed shelves in the walk-in cooler and walk-in freezer in need of cleaning due to food accumulation. Observed interior surface of thawing cabinet in need of cleaning due to food accumulation.

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.

Observed both dumpsters missing drain plugs.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed trash build up behind one of the dumpsters.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed ice and debris build up on the floor of the walk-in freezer in front of the door. Team member advised that a work order for the walk-in freezer seal has been placed due to water coming into the freezer when floors are being cleaned in the kitchen. Observed standing water underneath the clean rack shelf in the ware washing area.

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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

15c.Observed exterior surfaces of the sliding door of the beverage ice bin in need of cleaning.

17C. Observed accumulated ice on floors inside the walk in freezer.

17C.Observed floors in need of cleaning and accumulated standing water on dry storage aisle in kitchen.

Observed employee reusable bottle stored on catering food prep area while catering was being prepped. Single service article with a straw and lid must be used. 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed dish machine not reaching minimum rinse temperature (180F). The max temperature reach was 160F. PIC was advised to discontinue use.

Observed ice scoop in ice machine in drive thru area. Ice scoop must be stored above the ice and the container. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed mold substances on interior surface of ice scoop holder stored next to the ice machine in the drive thru area.

Observed a team member in the sandwich prep line without hair restraints. Team member corrected on site. Observed employees in the drive thru area preparing beverages, shakes, and bagging orders without hair restraints. All team members preparing food and beverages must have hair restrained (hairnet, all hair pulled back, or hat).

Observed vents above dry storage area with build up. Vents with build up in the men's restroom.

Sanitizer solution concentration observed at 0 ppm in the three-compartment sink. Team member corrected onsite. Observed quat sanitizer at 200 ppm

Trash cans with lids needed in the ladies restroom

Floors wet in the dry storage area. Floor tile damaged in the drive thru area.

Vents contained build up in the dry storage area. Vents not clean in the ladies restroom

Observed food container stored in chicken container in salad prep station. Employee corrected on-site.

Observed wet floors in dry storage area and washing area.