CHICK-FIL-A AT THE VILLAGE AT TOWN PARK #2146

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed numerous pans on the shelving beside the handwashing sink stacked wet. CA: 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. CORRECT WITHIN 72 HOURS

Food stored covered — Inspector Note: Observed on the counter in the main kitchen pickles, jalepenos, and bacon; in the main kitchen reach in cooler near the meat batter station 4 containers of raw chicken all stored uncovered. CA: Packaged & Unpackaged Food, food stored covered except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Chicken covered. The other items were not covered as its the general managers understanding that the food is not to be covered.

Proper cold holding temperatures — Inspector Note: Observed cold holding violation in the main kitchen reach in cooler under the warmer pass thru(lettuce, bacon, eggs); in drive thru area reach in milk and whipped cream holding at temperatures greater than 41F; in the main kitchen's walk in cooler romaine at 45F; in the main kitchens prep top unit near the dishwasher lettuce at 49F and grilled chicken pieces at 44F. CA: Cold hold TCS foods must be maintained at 41F or below COS: Foods placed in the walkin cooler, prepared at 12PM, temperature at 4 PM 41F; PIC discarded milk and whipped cream; romaine discarded; items in prep unit discarded chicken and lettuce.

Proper cold holding temperatures — Inspector Note: Observed mac and cheese and honey butter holding at temperatures greater than 41F in the main kitchen's reach in cooler near the cookie prep station. CA: TCS cold hold TCS foods must be maintained at 41F or below. GENERAL MANAGER PLACED IN THE WALKIN COOLER, AT 5pm TCS foods still temping above 41F. CORRECT WITHIN 72 HOURS.

Proper cooling time and temperature — Inspector Note: Observed chicken breast and strips on the counter in the main kitchen not reaching 70F or below within the first two hours of the process starting. (See temperature documentation) CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. PIC stated that the process has not been updated with Chic-fil-a corporate for shared(donated) foods.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels available at the hand sink at the entrance of the main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: Paper towels provided.