CHICK-FIL-A DELRAY BEACH

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...measuring thermometer not correct .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date marking ..spicy grilled chicken, grilled chicken, shredded de- breaded chicken was cooked yesterday cooling in walk in cooler , prepped today and date marked it today's date . Food must be date issue cooking date .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues...thaw reach in cooler bottom shelf .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the walk in freezer . Employee provided paper Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling chicken 56F with wraps at walk in cooler , cooling chicken 77F at cook line . Took another temperature after 20 minutes , it is same temperature as above . Employee opened wrap , removed to walk in cooler .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date marked on cove salad, chicken wrap, shredded spicy chicken . Chicken was cooked yesterday, date marked applying today for preparing. Discussed with manager .

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...employee provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash can. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Irreversible temperature indicator not available available at time of inspection

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at thawing cabinet handles

Basic - Food stored under dripping water. Packaged raw chicken in thawing cabinet directly outside of walk in freezer stored under water dripping from condenser.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites 85°F, in warm water stored next to steam table with hot soup. Hot soup melted ice and heated the water above 80°F, Operator stated egg whites were removed from temperature less than one hour ago. Operator placed carton of egg whites in refrigerator. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler, across walk in freezer.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator supplied Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed Ownership verified Establishment open at time of inspection top of ice machine. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food Ownership verified Establishment open at time of inspection wall and shelf at the chicken breading station.

Basic - Buildup of food debris/soil residue on equipment door handles. Observe at chicken breading station refrigerator handles. Operator had door handle washed and sanitized. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe ready to ear salads under unwashed blue berries. Operator placed the unwashed blue berries on lower shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at right side thawing reach in cooler in prep area. Discussed with operator. Operator states service call is in Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Located at reach in coolers at breading station. Discussed with operator. Cleaning schedule implemented Corrective Action Taken

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. Tested dish machine 3 times with high temp thermometer and color changing strip, in all three tests temperature did not reach 160°F. Operator set up 3 compartment sink and called for service Corrective Action Taken

Basic - Ceiling tile missing. Ceiling tile missing above ware storage area in kitchen. Operator states new tile is ordered Corrective Action Taken