CHICK-FIL-A ORMOND TOWNE SQUARE

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler handles. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -handle on thaw cabinet. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Corrected On-Site

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.At 10:50 am milk and egg wash between 46°f and 48°f in walk in cooler. Time marked at 6:29 am.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.At 10:50 am milk and egg wash between 46°f and 48°f in walk in cooler. Time marked at 6:29 am.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 45°f in Randall

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense grilled chicken for salads.

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

Basic - Nonfood-contact surface soiled with food debris. -bottom of shelf above breading station.

Basic - Wall soiled with accumulated grease behind toaster and hot holding for spicy chicken.

Intermediate - Scissors stored in handwash sink. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup between 116°f and 126°f. Advised operator reheat to a minimum of 165°f.

Basic - Employee cellphone stored in or above a food preparation area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Records/documents for required employee training do not contain all of the required information. Unable to view the recertification dates for employees.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Garbage can in front of hand wash sink.