Chick-Fil-A

Inspector notes: For high temperature rinse warewashing machine, non-working irreversible thermometer available for use. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection

Inspector notes: At in use 3-compartment sink, no detectable quat sanitizer at soaking dishware surfaces. Manager adjusted chemical bag and hoses, and sink was refilled with proper quat sanitizer concentration of 200ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Chemical company was called to adjust dispenser to ensure proper sanitizer solution concentration

Inspector notes: At salad/ wrap station, employee handled cell phone then donned gloves to work with ready to eat foods without a proper handwash. On service line, employee touched pants several times with gloved hands then handled ready to eat chicken with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: On counter cooling racks, in secondary line, fried chicken/ 88*F and grilled chicken/80*F cooling on uncovered sheet pans. Stickers were noted on each pan; fried chicken with approximate time of 244pm/ 45 minutes and grilled chicken with approximate time of 305pm/ 25 minutes. Per establishment written procedures, provided by manager, timers are to be set for 60 minutes, 30 minutes per amended procedures received by county from assistant director. Per kitchen manager, employee forgot to set timers when cooling started for chicken. Kitchen manager discarded chicken for quality. Via email, provided written amended cooling procedures to establishment. Discussed the importance of following establishment written cooling methods standard operating procedures