CHICK-FIL-A EAST LAKE #00757-CLOSED 4/1/2026

Hands clean and properly washed — Inspector Note: Observed employee push trash down in trash can with gloved hands and touch biscuits and food wraps before removing gloves and washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: PIC instructed employee to wash hands using a proper hand washing procedure and re-glove. Biscuits and food wraps were discarded.

Hands clean and properly washed — Inspector Note: Observed employee wash hands for less than 10 seconds after touching trash in trash can and handling food. CA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: PIC instructed employee to wash hands using a proper hand washing procedure and re-glove. Biscuits and food wraps were discarded.

Proper cold holding temperatures — Inspector Note: observed multiple items cold holding above 41F in the cooler under the biscuit prep area in the main Kitchen (see asterisk). Observed liquid eggs cold holding above 41F in the ice bath next to the grill and sliced tomatoes cold holding above 41F in the salad prep top cooler in the main kitchen. Observed multiple single serve vitamin D milks cold holding above 41 in front food service cooler by drive thru window. CA: TCS foods shall be maintained at 41F or below when cold holding. COS: All items discarded.

Proper hot holding temperatures — Inspector Note: Observed potato rounds hot holding at 122F under a heat lamp in main kitchen. Observed chicken and sausage burritos hot holding at 121 in pull out warmer drawer in main kitchen. CA: 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 135°F (57°C) or above. COS: food was discarded

Proper cooling time and temperature — Inspector Note: Observed mac and cheese not cooling rapidly enough to ensure it reaches 41F or below within 4 hrs. Two containers measured 51F and 50F at 9:15 and were respectively 52F and 51F at 10:23. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Mac and cheese pans were unstacked and lids were removed.