CHICK-FIL-A AT ST JOHNS TOWN CENTER

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed underside of shake spindle on right side of machine soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from dishwashing machine unable to properly air dry. Operator separated pans to properly dry. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap at hand wash sink at end of cook line next to chicken fryer unable to dispense. Employee stated batteries are dead. Operator replenished batteries. Corrected On-Site

Basic - Equipment in poor repair. Multiple filters in hoods above fryers in disrepair/ missing a couple of metal slats.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in drive through area touched face and hair and immediately handled unwrapped single use items without washing hands. Employee at front counter constantly touching eye glasses (touching nose and hair) and immediately handled single use cup and made drink for customer without washing hands. Manager coached employees on proper hand washing procedures. Employees washed hands correctly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. In prep area of kitchen, package of sanitizer wipes stored on prep counter next to unwrapped cookies. Wipes moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet in dumpster area where black hose is attached. Breaker placed on faucet. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training record is expired.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.

Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach in cooler in salad prep area of kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment probe thermometer not functioning. Low battery. Battery replaced by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employee handled broom then changed gloves without washing hands. Manager intervened.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine high temperature sanitizing 150° max. Three compartment sink Quaternary ammonium set up 300 ppm. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of chicken Reach in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at mop sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles of stand alone coolers near fryers. Employee started cleaning during inspection. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers on clean drying rack to not be inverted/protected. Manager inverted pans for protection. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach on floor located across from cardboard compactor. Employee removed and discarded from establishment. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large container on top of each other located on drying rack to be wet nesting. Manager removed and stored for proper air drying. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed clean dish on drying rack to still have old sticker on them. Manager removed sticker from container. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (133°F - Hot Holding) sausage stored in red and white owl in hot holding unit. Manager discarded sausage during inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf across from triple sink

Basic - Equipment in poor repair. Torn gasket on chicken breading cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on walk in cooler door

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); stored in cabinet under hand sink. Manager remade sanitizer solution during inspection. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site