Chick-Fil-A

Observed lettuce (spring mix & Romaine), shredded cheese, blue cheese, and shredded spicy chicken did not meet the minimum cold holding temperature of 41 degrees or below for TCS foods. TCS products were stored in a preparation cooler that was unplugged and marked "do not use". PIC advised that the cooler was observed not working this morning at 8:30 am and the cooler could have potentially stopped working overnight. PIC advised according to the compliancemate alert system, there was notifications/alerts beginning at 1:15 pm on 2/18/26. The cooler was out of temperature from 12:20 pm (2/18/26) until 11:20 am on 2/19/26 however the food was not removed. The cooler had a very strong odor and did not meet the minimum requirements for cold holding. The ambient temperature was observed at 67 degrees. There was also non TCS foods observed in the cooler. PIC was advised to discard all TCS foods in the cooler preparation unit.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a staff member scooping ice from the ice machine in the back of house without a proper hair restraint. Staff member was observed leaning in the ice machine. PIC will coach employees on wearing proper hair restraints during food preparation.

511-6-1.03(5)(j) - 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed employee with no hair restraint.

Observed dead pest (Cockroach) below the preparation table next to the handsink in the kitchen area. PIC corrected on site by removing the dead pest and providing a copy of the pest control reports. PIC will ensure that all dead pests are removed immediately.

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Stagnant water observed in pans that were stored in the dish storage area. The pans were observed wetnesting. PIC corrected on site by rewashing pans that were observed wetnesting.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the presence of trash bags filled with trash and grease build up outside of the dumpster. PIC will have the area cleaned and pressure washed by 2/20/26. Pest control also noted concerns about the trash area on the recent pest control report.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed hot water heater storage room in bad repair. PIC will have the wall repaired by 2/25/26.

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

Observed lettuce, sliced tomatoes, sliced cheese did not meet the minimum cold holding temperature of 41 degrees or below for TCS foods. PIC advised that ice was being used temporarily due to the cooler not working. CA- PIC was advised to use time as a public health control until the unit is repaired. A plan of action and completed work order must be emailed to Robert.lewis1@dph.ga.gov by 8/13/25.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed mold build up on the interior surface of the ice machine. PIC advised that the scheduled cleaning was missed. A deep cleaning of the ice machine will be completed by 8/14/25.

Observed cutting board in the food preparation contained deep cuts and stains. PIC corrected on site by replacing the cutting board.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the inspection report was not properly posted in the drive thru. According to the PIC, the inspection report was not replaced after the sliding door was installed. PIC advised that the top portion of the inspection report must be posted in the drive thru window for public view.

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 knife handle stored on biscuits in between preparation. CA- PIC advised that handles cannot touch ready to eat foods during preparation. PIC corrected on site,

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Stagnant water observed in pans that were stored in the dish storage area. All pans must be inverted to prevent wet nesting.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Equipment food-contact surfaces and utensils not sanitized. Observed an employee not using the proper methods to clean and wash utensils. Scoops and spatulas were observed being cleaned in the vegetable sink. PIC advised that utensils cannot be washed or cleaned in the vegetable sink. All dishes must be properly washed, rinsed, and sanitized. CA- PIC demonstrated the proper procedure to wash, rinse, and sanitized dishes.

Observed the current inspection report and food permit not proximately posted within 15 feet of the front door, 5-7 feet from the floor, and within one foot of reading distance. The inspection report and current food permit was posted on a wall facing the dining area leading to the restroom. PIC relocated the inspection report and food permit next to the side door on the left side of the restaurant.

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee exit the walk in cooler remove one set of gloves and proceeded to prepare salad with the second set of gloves that was being worn beneath the first pair. CA- The employee was advised to use one pair of gloves after properly washing her hands. PIC advised that she would coach team members on proper handwashing and glove use.

Observed construction completed in the storage room between the kitchen and customer dining area. Plans were not submitted and approved prior to construction. The storage room has a freezer and storage shelves for single service articles and delivery bags. PIC advised that ceiling must be changed to smooth, washable, and non absorbent. Ceiling tile is acoustical. PIC will change ceiling tile by 2/25/25 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed a strong odor of gasoline in the chemical storage room near the office. There was cups, bowls, and lids stored in the storage room. PIC advised to remove single service articles. PIC advised to not store gasoline in the indoor storage room.

Bucket of pickles stored on the floor in the food preparation area. A box of lettuce was stored on the floor in the walk in cooler

Observed the presence of several live flies in the kitchen area.

Stagnant water observed in pans that were stored in the dish storage area. All pans must be inverted to prevent wet nesting.

Floors in the kitchen area need to be regrouted in some areas. Unnecessary items observed in the storage room next to the dumpster. Water build up observed below the hand sink and three compartment sink.