Chick-Fil-A FSU #4658

Observed macaroni and cheese stored completely covered in the walk in cooler. According to the PIC, the macaroni and cheese was cooling. The temperature was 47 degrees. Macaroni and cheese was prepared at 10:50 am according to the label however, a temperature log was not provided. PIC will ensure that a temperature log will be used for cooling. Macaroni and cheese was observed at 40 degrees at 1:36 pm.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Breakfast and spicy raw chicken stored uncovered in the reach in cooler. PIC corrected on site by covering chicken to prevent contamination.

Observed several team members working in the front and back of the house with long hair without an effective hair restraint. Observed team members preparing ice cream, drinks, milkshakes, and refilling lemonade. PIC advised to provide hair restraints to front of house staff that require effective hair restraints.

Observed shelves rusted in the reach in liquid egg storage cooler. PIC corrected on site

Observed excessive build up on shelves of the raw chicken storage coolers. Advised PIC to start cleaning the cooler more than one time a week. Also observed rusted shelves in the reach in cooler.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floor mats in need of cleaning in the walk in freezer.

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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Dirty speaker stored next to cookies in the food preparation area. PIC corrected on site by relocating the speaker.

11-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed restroom cleaner stored with Cafiza tablets (used to clean coffee machine) on the front-end. Also, observed chemicals stored with dirty dishes on the shelf next to the dishwasher.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed the inspection report posted behind the counter. The report must be moved so that it is in one foot reading distance. Other guidelines are below:

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed several sheet pans stored above the fryers not inverted to protect from contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed excessive build up on shelves of the raw chicken storage coolers. Advised PIC to start cleaning the cooler more than one time.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the floors in need of cleaning in the walk in freezer (ice build up). PIC advised that the issue is due to the floor design. The floor is slopped to the walk in freezer instead of being slopped away causing water to travel to the freezer after cleaning.

Observed the ice bin lid with a black build up on the interior surface (front of the house). Advised PIC to clean the lid to avoid contamination of the ice.

Observed several team members working in the front and back of the house without an effective hair restraint. Observed team members going into the walk in cooler retrieving products.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed a few team members (front of the house) with jewelry on their wrist (watches).

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.

Observed raw chicken and liquid debris on the bottom of the thawing cooler. Observed excessive build up on shelves of the raw chicken storage coolers.

Observed the exterior portion underneath the drink nozzles with a build up. Make sure to clean underneath the exterior portion of the drink machines.

Advised PIC to clean these areas daily to avoid build up.

Observed the floors in need of cleaning in the walk in freezer (ice build up). PIC advised that the issue is due to the floor design. The floor is slopped to the walk in freezer instead of being slopped away causing water to travel to the freezer after cleaning.

Also, the floor drain contain excessive build up in front of the ice machine. Please clean to avoid build up and a clogged drain.

Observed water nesting on the floor by the entry door in the back hallway.

Observed the ice scoop holder for the ice machine by the drive thru window in need of cleaning due to a brown build-up. Advised PIC to remove the ice scoop and the holder and wash, rinse, and sanitize both. Both should be cleaned weekly.

Observed 2 pans of mac and cheese stored in the reach in cooler with a preparation date of 10/30 and expiration date of 11/1. Observed a pan of grilled chicken nuggets without a preparation or expiration date in the raw chicken cooler. Observed 2 pans of grilled chicken filets with an expiration date of 11/3 in the raw chicken cooler. PIC stated that food items are usually checked daily. Food should be rotated according to "first in first out" rule. Advised PIC to remove all expired items from the reach in coolers and discard them immediately (COS).

Observed the dump sink not properly draining water. The pipes are clogged and the water is not flowing. Advised PIC to put an out of order sign on the sink and to call a plumber to unstop the sink. PIC stated that a plumber has been called. System must be maintained in good repair.

Observed the vent (blowers) in the walk in cooler with a thick dust debris. Advised the PIC to remove the vents and clean them properly to reduce the risk of contamination for food products.

Observed the bottom of the thawing cooler, reach in freezer by the egg station, and the reach in coolers on the raw chicken side with food debris on the bottom shelf. Also, observed the reach in coolers for the prepped raw chicken with a thick build-up of old food debris on the racks. Advised PIC to clean these areas daily.

Observed a build-up of trash debris around both outside dumpsters. Advised the PIC to clean the area to reduce the attraction of pests, animals, bugs, and insects.

Observed water nesting on the floor under the clean dishes rack in the dish room. Also observed the floors in need of cleaning under the replacement drink syrup, under the 3-compartment sink and dishwasher, down the hallway leading to the back door, walk in freezer, and underneath the shelves in the walk in cooler. The floors in these area have a build up of old food debris, drink from the bags, and other debris.

Observed the lid on the salad prep unit broken and the sensor on the paper towel holder (making the paper towels not dispense).

Observed the blowers (vents ) in the walk in cooler with a dust debris.

Observed water nesting on the floor under the bread. Also, observed both the walk in cooler and freezer floor in need of cleaning.

Observed (1) light shield over the dough area in need of cleaning due to a debris.