CHICK-FIL-A

Employee observed rubbing eyes, then resumed food preparation. Employee observed scratching nose, then resumed food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

Left-side faucet at the four-compartment dishwashing sink observed leaking. [CA] Repair leak and maintain plumbing in good repair to prevent the attraction of pests/vermin.

*REPEAT VIOLATION* Unsecured CO2 tank maintained next to the soda syrup dispensers in the back kitchen area. [CA] Chain or secure to a rigid structure to prevent accidental discharge.

The following potentially hazardous food (PHF) measured in the temperature danger zone (greater than 41F, but less than 135F): - Cheese (44F) in a metal container in an ice bath at prep line 2 - Two cartons of liquid eggs (46F-49F) in an ice bath directly in front of the cook-line. Ice filled only to midway point of cartons, and cartons observed to be floating in ice bath. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. [COS] Cheese and cartons of liquid eggs relocated to lower prep unit.

*REPEAT VIOLATION* Faucet on the right side of the 4-compartment dish washing sink is non-functional. *Note: Faucet on the left side is functional, and is capable of reaching all 4 sink compartment via a sprayer nozzle [CA] Repair plumbing and maintain in good repair.

Full/partially full CO2 tanks observed to be unchained/unsecured in the back storage area. [CA] CO2 tanks shall be chained or fastened to a rigid/secure structure.

The two prep sinks are capable of outputting water at a maximum of 102F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

The chicken breading station is positioned directly next to a hand wash sink at the preparation line. [CA] All food shall be separated and protected from possible contamination. Provide splash guard or relocate breading station away from potential hand wash sink splash.

The water supply is turned off for the right side faucet of the 3 compartment warewashing sink due to a leak (additional faucet is fully functional). [CA] Repair plumbing fixture and maintain in clean and good repair. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. The womens restroom hand wash sink faucet is loose/ detached from the counter top. [CA] Repair plumbing fixture and maintain in clean and good repair.