CHICK FIL A PALM HARBOR

High Priority - Live, small flying insects found 1 live fly in dry storage near managers office.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles on front line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Trash cans Blocked hand sinks in ware washing area, and in kitchen. Operator moved trash cans. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on salad station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in drying rack outside ware washing area,

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in rear of walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has accumulation of debris.

Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach in cooler in chicken preparation area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment. Operator removed. Corrected On-Site

Basic - Water draining onto floor surface. Water on the floor underneath the dish machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons above coffee creamer and cups in walk in cooler. Discussed with manager on duty.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shake mix 45F cold hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shake mix 45F cold, See stop Sale Shredded cheese Cut tomatoes 46F cold hold Operator turned on the refrigeration unit Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee involved in food preparation no beard guard

Basic - Employee with no hair restraint while engaging in food preparation. Employee involved in food preparation no hair restraint

Basic - Food storage container/container lid cracked or broken. Lid to shake machine chipped

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to chicken prep station interior soiled with food debris. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-03: Time Extended - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees involved in food preparation no hair restraint. Employee filling ice bucket with no hair restraint, employee scooping ice in a customers cup no hair restraint, employee making ice cream cone no hair restraint and employee bagging food no hair restraint Repeat Violation Warning - From follow-up inspection 2023-10-03: Time Extended - From follow-up inspection 2023-10-09: Time Extended

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 scratched head with gloved hand no hand wash. Operator spoke with employee who then washed her hand and changed gloves Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee too money from customer in drive through and handled clean equipment. Discussed proper hand washing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scrambled egg mixture 48F cold hold, held on top of ice, discussed with operator the importance of making sure that foods held on ice are properly inserted into ice bath to allow cooling to the entire pan. Operator added additional ice to bath. Egg mixture was held in bath for less than 4 hours.

High Priority - Toxic substance/chemical improperly stored. Chemical stored next to coffee filters. Operator removed chemical and property stored it. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board has deep grooves. No longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee working drive through has drink on clean prep table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees scooping ice and making drinks without proper hair restraint Repeat Violation

Basic - Floor area(s) covered with standing water. Around dish machine. Operator aware of leak parts are on order Repeat Violation

Basic - Floor soiled/has accumulation of debris. Cook line prep areas

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bag of garbage outside of dumpster. Discussed the importance of keeping garbage secured in dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin soiled. Discussed the importance of keeping dry ingredient bins clean

Basic - Water leaking from pipe and/or faucet/handle. Dish machine leaking.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took money from customer and scooped iced and prepared drink with no hand was. Discussed proper hand washing procedures

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken pieces 81F held on counter

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink containing crushed ice behind front counter.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Multiple employees engaged in food prep with hair not properly restrained. Ponytails with hanging hair not effectively restrained

Basic - Floor area(s) covered with standing water. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Iced tea dispenser stained

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. Through out prep areas

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee has hair loose at the top of his visor. Discussed the need to have hair effectively restrained.

Basic - Floor soiled/has accumulation of debris. Floor In cooks area slick.