CHICK-FIL-A SAXON BOULEVARD

Intermediate - Handwash sink not accessible for employee use at all times. Blocked washware hands is no, garbage can. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Thaw cabinet 1 , handle soiled with food debris,

Basic - Floor tiles missing and/or in disrepair., by breading station.

Basic - Ice buildup in Traulsen reach-in freezer .

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee ,wash ware area m hand wash sink. Operator was able to use manually, due to battery not operating, Corrected On-Site

Basic - Ice buildup in cook line reach-in freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Batter station soiled with food debris.

Basic - Wall under three compartments sink , soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit; less than 4 hours. Milk 44F, chocolate milk 44F. Operator reduced amount . Corrective Action Taken

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -front line reach in freezer gaskets soiled . Operator cleaned area. Corrected On-Site

Basic - Floor area(s) covered with standing water, by dish machine.

Basic - Kitchen soiled/has accumulation of debris, by fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at primary side low boy unit, with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter has a container stored in hand sink. Corrected On-Site

Basic - Food employee at front counter, with no hair restraint while engaging in food preparation.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above breading station soiled with food debris.

Basic - Plumbing system in disrepair. No water at wash hand sink. operator replaced battery. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45F/ 1 hour, in reach in cooler. Operator placed reach in freezer. 41F, Corrected On-Site

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.

Basic - Floor area(s) covered with standing water. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat 400 + Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles, by breading station.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Breading station walls and sides of reach in cooler soiled with food debris,

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart stored in front of washware area sink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline liquid eggs (43F-51F - Cold Holding)/15 minutes . Operator immersed in ice. Corrected On-Site

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen reach in coolers in soiled with food debris.

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy unit at front counter Cream 44°F /10 minutes. Recently returned to unit. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator increased setting. Corrected On-Site

Basic - Food stored on floor. Box container of frying oil stored at food preparation area floor. Corrected On-Site