Chick-Fil-A

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; Note: Observed accumulation on the tea dispensers in the drive-thru area. PIC instructed to clean and sanitize by end of business.

Observed refrigerator in rear of kitchen with 6-7 pans of raw chicken held since Saturday, at 46, 47, and 48F. Advised PIC that TCS foods must be held at 41F or below and cooler door was unable to remain closed, causing the cabinet temperature to be 47F at time of inspection. PIC discarded foods in excess of 41F.

Observed 2 pans of regular filets (47F and 44F) and a pan of spicy filets (46F) which had been cooked at 8am, at greater than 41F at 3pm. Advised PIC that foods must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within an additional 4 hours. PIC discarded chicken that had not met appropriate critical control points.

Observed handwashing sink near raw chicken preparation area lacking an approved method of hand drying. Advised PIC that all handwashing sinks must have a hand drying provided. PIC replaced empty towel dispenser.

Observed pans of chicken held longer than 24 hours and no longer cooling without wrap to protect from contamination. Advised PIC that food must be stored covered to protect from contamination. PIC wrapped pans with appropriate label.

Observed dishes on rack to be used with condensation on inside of containers. Advised PIC that dishes must be properly air-dried before stacking. PIC took dishes to dishwashing area to be rewashed.

Observed single-use items stored out of protective wrapper. Advised PIC that single-use items must be stored to prevent contamination. If foil biscuit wrappers are removed from protective covering, they must be stored inverted and away from potential contamination.

Observed handles, shelving, gaskets, and bottoms of coolers with accumulation of debris and liquid drippings for raw chicken. Advised PIC that non-food contact surfaces must be cleaned at a frequency to preclude accumulation.