CHICK-FIL-A

Observed roasted corn thawing in standing water in main kitchen. COS: water was turned on to complete proper thawing process. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed gasket on all coolers unclean with black debris build in creases of gaskets. Observed green racks used to store single use items in main kitchen unclean with debris build up on handles. Observed inside on reach in cooler near fryer unclean with debris build up. Observed raw meat reach in coolers unclean with debris build up on the inside of the cooler. Observed inside of shelf unit under toaster unclean with debris build. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floors in the main kitchen under equipment unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed employee come from restroom and proceed to handling single use cup at front service counter without washing hands. C/A: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (ii) After using the toilet room; P COS: Employee was educated on proper when to wash. Employee complied and discarded single use cup and washed hands properly before returning to work.

Observed employee with infant child in harness in main kitchen. C/A: 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf COS: Employee removed infant child from main kitchen. Educated employee that no unauthorized person is allowed in main kitchen and reviewed potential contamination sources.

Observed salads just prepped stored inside the front service reach in cooler with lids on tight. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Salads were removed from front service area, lids were removed and salads were placed in walk in cooler to begin proper cooling.

Observed gasket on all coolers unclean with black debris build in creases of gaskets. Observed inside on reach in cooler near fryer unclean with debris build up. Observed raw meat reach in coolers unclean with debris build up on the inside of the cooler. Observed inside of shelf unit under toaster unclean with debris build. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING FREQUENCY.

Observed employee sweeping with gloved hands then touch fryer to pull ready to eat chicken up. Observed employee with gloved hands preparing biscuits touch hair and proceed to return working without washing hands. Corrective Action:511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P CORRECTED ONSITE: CHICKEN WAS DISCARDED. FRYER TRAY WAS MOVED TO DISH PIT TO BE WASHED AND EMPLOYEE REMOVED GLOVES AND PROPERLY WASHED HANDS. BISUCITS WERE DISCARDED, GLOVES WERE REMOVED AND HANDS WERE PROPERLY WASHED BEFORE RETURNING TO WORK.

Observed multiple employee handling ready to eat foods while wearing apple watches. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CORRECTED ONSITE: READY TO EAT FOODS WERE DISCARDED ALL WATCHES WERE REMOVED AND HANDS WERE WASHED PROPERLY BEFORE RETURNING TO WORK. ADVISED MANAGER NO ARM JEWELRY SHALL BE WORN WHILE PREPARING FOODS.

Observed floors inside the walk in freezer unclean to sight. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING FREQUENCY.