Chick-Fil-A

Personal cleanliness — Inspector Note: Observed a staff member scooping ice from the ice machine in the back of house without a proper hair restraint. Staff member was observed leaning in the ice machine. PIC will coach employees on wearing proper hair restraints during food preparation. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Observed employee with no hair restraint.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Stagnant water observed in pans that were stored in the dish storage area. The pans were observed wetnesting. PIC corrected on site by rewashing pans that were observed wetnesting. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) 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. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) 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.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the presence of trash bags filled with trash and grease build up outside of the dumpster. PIC will have the area cleaned and pressure washed by 2/20/26. Pest control also noted concerns about the trash area on the recent pest control report. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed hot water heater storage room in bad repair. PIC will have the wall repaired by 2/25/26. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Insects, rodents, and animals not present — Inspector Note: Observed dead pest (Cockroach) below the preparation table next to the handsink in the kitchen area. PIC corrected on site by removing the dead pest and providing a copy of the pest control reports. PIC will ensure that all dead pests are removed immediately. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Proper cold holding temperatures — Inspector Note: Observed lettuce (spring mix & Romaine), shredded cheese, blue cheese, and shredded spicy chicken did not meet the minimum cold holding temperature of 41 degrees or below for TCS foods. TCS products were stored in a preparation cooler that was unplugged and marked "do not use". PIC advised that the cooler was observed not working this morning at 8:30 am and the cooler could have potentially stopped working overnight. PIC advised according to the compliancemate alert system, there was notifications/alerts beginning at 1:15 pm on 2/18/26. The cooler was out of temperature from 12:20 pm (2/18/26) until 11:20 am on 2/19/26 however the food was not removed. The cooler had a very strong odor and did not meet the minimum requirements for cold holding. The ambient temperature was observed at 67 degrees. There was also non TCS foods observed in the cooler. PIC was advised to discard all TCS foods in the cooler preparation unit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P