CHICK-FIL-A FSU #4737

Basic - Food stored on floor. Cooking oil stored on floor by chicken breading station Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At liquid egg cooler drawer.

Basic - Old labels stuck to food containers after cleaning. Cut lettuce sticker peeling off from clean pan at dish rack.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at hand sink next to walk in freezer. Sensor not working.

Basic - Chicken stored on floor in dish area. Operator moved chicken to thawing cabinet. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in warm water on the floor in dish area. Operator placed chicken thawing cabinet. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from the outside and started handling clean knifes and sanitizer wipes , without washing hands. Employee washed her hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fryer parts in sink next to soup warmer. Operator removed . Corrected On-Site

Basic - Raw chicken stored on floor between walk in cooler and walk in freezer. Operator placed on a shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At sandwich prep station operator removed bread trays. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided bread guard. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom- operator provided. 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. Not operational waiting on technician.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys sitting a top reach in cooler - operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handled corn salsa wearing a bracelet- employee removed bracelet. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drive thru reach in cooler.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then touched lean container of strawberries- operator instructed employee to remove gloves and wash hands - employee washed hand and then put on gloves. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling - sliced Tomatoes (47F - Cooling) 11:20 cooling since 10:20am recheck 11:40am 20mins 48F - held in make table in an overfilled container-operator split and moved to reach in cooler. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager arrived during inspection. Jeremy Starnes, 08/11/2022. Corrected On-Site

Basic - Insect control device installed over food preparation area. Zapper over ice bucket and scoop station next to ice machine - operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg white (120°-124°F - Hot Holding) for less than one hour at cook line. Operator reheated to 173°F for hot holding. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area and next to walk in cooler. Operator provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at any hand washing sinks. Operator stated on delivery truck today.

Intermediate - No soap provided at all handwash sinks, soap expected to arrive today.