CHICK-FIL-A AT WATERS AVE

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet for hose. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow at mop sink faucet splitter for hose.

Basic - Garbage on the ground and/or pad around dumpster.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can at fried chicken station. Operator moved trash can away from handwash sink.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee preparing clean trays with paper dining mats in kitchen. Operator provided hair net. Corrective Action Taken

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At fried chicken station. Employee replaced sanitizing solution at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of grilled chicken nugget 118 F stored in hot well on cook line. Operator discarded. Corrective Action Taken Repeat Violation

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. Repeat Violation Admin Complaint

Basic - Floor area(s) covered with standing water. Operator sent employee to dry and clean the area at time of inspection. Corrective Action Taken

High Priority - Employee washed hands with cold water. Employees at remote Kiosk station washed hands with water temped 72 F in handwash sink. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of sausage patty 131 F stored in hot box at cook line. Operator reheated on grill, temped 182+ F. 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. Some employees training expired on 2023.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink at remote kiosk station, temped 72 F. Repeat Violation

High Priority - Employee washed hands with cold water. The only handwash sink at kiosk station has no hot water at least 100 F provided, 2 food employees working at the location at time of inspection.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 145 F displayed in wash cycle. 150 F is required per manufacturer.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in the only handwash sink in the kiosk station, temped 90 F.

Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100F in the only handwash sink at remote Kiosk area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The only handwash sink at remote Kiosk area. Operator provided at time of inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Sugar bin lid cracked in remote Kiosk area.

Basic - In-use tongs stored on equipment door handle between uses. Removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a case of individually wrapped drinking straws stored on floor at remote Kiosk area. Operator moved to shelf. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee washed hands in handwash sink at front service counter with hot water Temped 98-99F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sinks at front service counter and in kitchen next to ice machine, temped 97-99F.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed final rinse temperature at 201 F on digital gauge. Discussed with operator about proper final temperature is 180-194 F.

Basic - Food stored on floor. Observed a bucket of sliced pickle stored on floor at cook line, and 2 cases of potato fries stored on floor in walk-in freezer. Operator removed items to shelves at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed an opened carton of 2% milk cold holding at 49 °F in reach-in cooler by drive thru station. Operator voluntarily discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head next to salad station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at dish washing area. Operator restocked paper towel at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table at drive thru station. Operator removed cellphone. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor.