Protecting food from environmental contamination Observation:Salad on the prep table is subject to water and soap splash from the adjacent hand sink.
Storage and maintenance of wet and dry wiping cloths Observation:Wet wiping cloths not stored in wiping cloth buckets.
Sanitizers Observation:Concentration of sanitizing bucket chemical is above 100 parts per million as recommended.
Using a handwashing sink- operation and maintenance Observation: Hand sink used for draining pickle buckets.
Drying mops Observation:Mops not stored to promote air drying.
When to wash Observation: Food employee handled food box with gloved hands and returned to food prep duties. Food employee was asked to remove gloves, wash hands and don clean gloves. COS
Storage of clean linens, single-service, and single use articles Observation:Drinking cups stored on the floor.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Egg wash in the breading table temperature is 48*F.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Cooked chicken cooling at room temperature for use in wraps. Chicken fillets temperature ranged from 87*F - 67*F and were cooked at 7:30 am. The kitchen manager voluntarily discarded the product.
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