Cold Hold (41 F/45F) Potentially hazardous foods for cold holding must be held at 41 degrees Fahrenheit or below to prevent microbial growth. Observed cheese container placed on top layer of ice tray. Cheese had an internal temperature of 60 degrees Fahrenheit. PIC stated cheese was placed on ice for less than 4 hours. Completely submerge containers of PHFs into ice tray so that ice completely surrounds the sides of the food container.
Manager Demonstration of Knowledge/Certified Manager "During all hours of operation, there must be evidence of a certified food manager on duty for food safety purposes. Observed no evidence of a certified food manager on duty during inspection. PIC stated she is registered to take the class in August 2014. "
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