CHICK FIL A #04078

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of raw chicken stored above cooked sausage in the walk-in freezer. CDI - Items were moved ot the correct storage order.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a few chemicals stored above paper towels. CDI - Paper towels were moved to the top shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in the kitchen.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of two low coolers around the check out counter and under the salad cooler. Observed a soup steam well not working. Points reduced due to improvement from last inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris on the shelves of the reach-in chicken coolers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a blocked hand sink next to the breading station. CDI - Storage rack was moved to the side to allow access.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. During conversation with the manager, she stated that the shake machine mixer is cleaned with warm water every 4 hours. CDI - EHS educated staff on using sanitizer after the warm water step.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degree TCS food products in the salad prep cooler. CDI - Items were voluntarily discarded. Cooler will not be used until it is repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in a wiping cloth bucket.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of two low coolers around the check out counter and under the salad cooler. Observed a large block of ice forming around the walk-in freezer compressor. Observed the salad prep cooler not holding proper temperature.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a missing thermometer in one low cooler near the check-out counter. CDI - Employee found the thermometer and placed it in the cooler during inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of two low coolers around the check out counter and under the salad cooler.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the tops of equipment around the cooking stations.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from under the check-out counter drink machine.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed a missing trash can for the kitchen entrance hand wash sink. CDI - Employee provided during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bucket of pickles next to the fryer with no lid.

REPEAT 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tightly wrapped packets of chicken that cooled 0 degrees over 25 minutes (11:00AM). Chicken was prepared at 7:53AM. CDI - Chicken was placed in the walk-in freezer to rapidly cool.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped packets of chicken attempting to cool in the walk-in cooler. CDI - Chicken was placed in the walk-in freezer to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of the low coolers around the check out counter.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris in the bottom of the reach in freezer for fries.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the mop sink faucet.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing portions of tile near the check-out counter.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed no EH policy with staff signatures at time of inspection. PIC stated EH policy completed and signed by staff during CBT/onboarding but PIC unable to access info. CDI: EHS provided copy of EH policy via email, PIC printed during inspection, and staff signed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed various salads cooling at a rate too slow to meet cooling parameters in reach-in portion of salad make table. Product prepared between 8am-10am. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed various salads cooling in covered plastic containers stacked 3-4 deep in reach-in portion of salad make table. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shake base being held above 41F in cooler unit. PIC stated product placed into unit around 6:45am for cooling. Product is held cold in shake station reach-in cooler before being transferred to shake base cooler. Product in shake station cooler 41F or below. Ambient temperature of shake base cooler 36F. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. EHS advised to monitor temperature of actual product and unit throughout day to detect any possible issues with maintaining temperature.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on lemonade reach-in cooler and drive-thru reach-in cooler (under soda machine) soiled with food waste/buildup. REPEAT VIOLATION.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed lettuce spinner stored where exposed to splash and pests(dead flies). PIC stated lettuce spinner no longer in use. EHS recommended cleaning spinner and either covering with plastic bag or removing equipment from facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed standing water and hash browns in bottom of fry standalone cooler. PIC stated cooler kept out of use unless facility busy enough to need to utilize unit. CDI: Food employee cleaned out unit.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed mac n cheese thawing on shelf under chemical sanitizer packets. CDI: Products moved to walk-in cooler for cooling.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed two max/min thermometers in poor repair/inoperable- batteries dead. CDI: PIC provided batteries (164F).

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed one of the hand sink at the back with no waste bin.CDI. PIC placed a waste bin by the sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food (prepping salad, portioning chicken) with wrist jewelry on. CDI- PIC discussed with employees, jewelry removed during inspection. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of cold holding thawing cabinets with flour and food debris buildup, in need of cleaning. REPEAT. Note: points not escalated as this is a different area needing cleaning compared to previous inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy hanging on wall that was outdated, did not have the 6 reportable illnesses. CDI- EHS emailed copy of new agreement, printed out during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed red sanitizer bucket stored on second shelf, directly above boxes of packaged sauces. CDI- EHS discussed contamination concern, red sanitizer bucket moved during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1x employee working with food with wrist jewelry on. REPEAT. Note: points left at half demerit. EHS observed only 1 employee wearing wrist jewelry compared to multiple in previous inspection. EHS observed employee remove wrist jewelry during inspection.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility with thermoworks dishtemp thermometer, thermometer was not functional and unable to turn on. PIC believes the batteries need to be changed, do not have extra batteries in facility. VR by 7/3/22 to ensure facility has functional thermometer for dish machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket on freezer unit closest to hot holding area with black buildup, in need of cleaning. REPEAT. Note: points not escalated due to a different area needing cleaning compared to previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees working with food with wrist watches on during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad spinner stored as clean on shelving with water still in the base of the salad spinner, had not been properly air dried. CDI- salad spinner broken down and sent through dish machine again, PIC stated they will ensure this is air dried before storing as clean.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go plastic containers for salads stored on the ground near back exit door.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal shelving in standing reach in unit used for raw chicken with food debris, flour buildup, in need of cleaning. REPEAT. Note: points not escalated due to this being a different non-food contact surface in need of cleaning compared to previous inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units in the kitchen with damage, gaskets are splitting. PIC stated he has new gaskets in the building, just has not installed them yet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system above grill used for grilled chicken with buildup, in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris buildup on the floors in the kitchen (lettuce, pieces of chicken, spilled drink, food debris on the floor near cooking equipment).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink in the walk in cooler stored on the shelving next to retail items. Observed a plastic bag containing an employees lunch stored in a box with retail food items. Ensure employee items are separated from retail items and have a designated area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rethermolizer blocking one kitchen hand sink. CDI - PIC relocated the equipment and now the handsink is accessible.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel stored on chicken filet prep table. CDI - PIC removed the towel

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed missing waste bin at drive thru hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn/bean mix temp between 41-45 (prepped today) on salad prep cooler. CDI- PIC Corn/bean mix was removed and placed in the walk in cooler.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket at the fryer visibly soiled and the quat concentration below 200 ppm. Observed the sanitizer wipe buckets with less than 200 ppm of Quat. CDI- PIC remade the sanitizer bucket and is now clean and at correct concentration of 200 ppm of quat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast holding at 131F. It was discarded voluntarily.