CHICK-FIL-A

Basic - Equipment in poor repair. Salad station reach in cooler cooler door gasket is little torn

Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Chicken cooler read 65F. Cooler used for thawing. Manager added a secondary thermometer, which read 45F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Wire rack in first chicken cooler next to flouring station

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold empty tray. Employee removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Food stored on floor. Cases of fries, walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart ledges walk in cooler

Basic - Old food stuck to clean dishware/utensils. Metal lid air drying Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage patties 43-45F in third pan, cooler under chicken warmer

High Priority - Toxic substance/chemical improperly stored. spray bottles facing cookies on prep table. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids and screens in lightly soiled containers . Operator removed to wash all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in pull thaw cabinet 48-58F overnight. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior chicken cabinet soiled

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Water leaking from pipe and/or faucet/handle. Under handsink in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. Dish soap in clear spray. Operator discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting boards used for lemons

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Can of soda in cookline cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink to left of fryers blocked by square trash can, operator relocated Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -chicken thaw cabinets

Basic - Light shield damaged/in disrepair. -light shield in prep area damaged

Basic - Water leaking from pipe and/or faucet/handle. -handwash sink to left of fryers leaking from pipe -handwash sink in women's restroom continuously running, operator ordered parts

Basic - Working containers of food removed from original container not identified by common name. -sugar container label barely legible, operator relabeled Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 44F, 44F, and 44F shredded cheese 44F, sandwich make station boards area - milk 47F, creamer 52F. Drive thru through cooler. Milk in cooler oven night, creamer put and returned to cooler. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in boards area 46F and 48F. Unit open and in use

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. List from 8/2021

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat three compartment sink sanitizer dispensing at greater than 400 ppm quat. Employee added water to basin. 300 ppm was reached. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Managers on duty Dom and Jonathan.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room reached and maintained 90F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers, walk in cooler

Basic - Standing water in bottom of reach-in-cooler. Double Traulsen cooler in dish area

Basic - Time/temperature control for safety food thawed in an improper manner. Bean mix room temperature. Discussed with operator and returned to cooler Corrected On-Site