CHICK-FIL-A WEST OCALA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled chicken nuggets 120-123F, manager immediately moved to cooler, temperature dropped to 58F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer wipes stored above flour bags, manager moved. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the kitchen entrance, manager fixed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet (in front of triple sink). Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers in front of triple sink with old food residue.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in use 145.6F, manager runs multiple times, final temperature 160.7F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by a container sitting on top of sink, manager moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers in front of triple sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Raw chicken cooler with food debris.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at drive through area touched face with bare hand, handled radio, then scooped ice with same hand without first washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline rubbed gloved hands on pants, then proceeded to handle a tray of food without first washing hands and changing gloves. Manager had employee wash hands and put on new gloves before continuing to work at cookline. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter near shake machine: whipped topping (50F - Cold Holding). Can of whipped cream is currently held at room temperature. Manager filled a cup with cream for inspector to take the temperature. Manager stated the whipped topping has been on the counter for a few minutes and voluntarily discarded it during this inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at kitchen entrance. Manager placed a roll of towels at sink during this 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. Employee jacket stored directly on top of sleeve containing single-use lids on shelf near drive through area. Manager removed jacket from area during this inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on floor in back of walk-in freezer.

Basic - Old food stuck to clean dishware/utensils. Old food stuck to both sides of green cutting board on clean dish rack near dish machine. Manager moved the cutting board into the three-compartment sink to be washed, rinsed, and sanitized. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup at 125F, tortilla soup 108F, both had been reheated one hour earlier. Manager instructed an employee to reheated both to at least 165F Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the shake base dispensing machine in kitchen. Manager had employee clean the area immediately Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Stack of single service cups stored upright and not inverted or protected. Manager inverted cups. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries ) stored over ready-to-eat food ( cooked Chicken pieces and lemonade containers ) in walk in cooler. Manager had employee immediately move strawberries and put with other unwashed produce Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries) stored over ready-to-eat food ( Macaroni and cheese ) in walk in cooler. Manager moved strawberries Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back kitchen. Manager chained tanks Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket. Mop was placed to air dry Corrected On-Site