CHICK-FIL-A PERIMETER AT HAMMOND #3049

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored, in the food with their handles above the top of the food and the container. Observed ice scoops stored directly with handle in direct contact with ice for customer consumption in ice storage bins in the front food prep and service area and bowls without handles was observed stored in direct contact with salad prep items in the top area of salad prep top cooler in kitchen. Corrected on Site : Person in charge moved ice scoops to appropriate ice scoop holder and bowls were removed from salad prep top cooler and was advised to store in use dispensing utensils with handles above food to prevent cross contamination.

Observed employees chewing gum at salad line upon arrival.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

COS: Employees discarded gum.

Observed mechanical dish machine final rinse temperature at 159.3 degrees F.

CA: The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be less than: For a stationary rack, single temperature machine, 165ºF (74ºC).

COS: Instructed person-in-charge to rewash all food contact surfaces that was used by the mechanical dish machine and use the 3 compartment sink to properly sanitize food contact surfaces. Additionally, PIC instructed to regularly check temperatures of dish machine to ensure it is above 160 degrees F for sanitizing and to schedule maintenance. New dish machine temperature device ordered as well.

No food permit posted.

CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

COS: PIC reached out to admin to receive new permit copy, and new permit copy printed on site for PIC.