4-501.19 Maintain wash solution temperature at a minimum of 110 F for manual ware washing. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store single service articles (box of straws) at least 6 inches above the floor. 6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas. /Light fixture was not shielded in salad cooler.
2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /Open personal drinks were stored above food, utensils, and equipment throughout the back kitchen. The drinks were voluntarily discarded, and violation was COS. 3-501.15 Cease wrapping or covering food (cooked chicken) until cooled. Use rapid cooling equipment (freezer) or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food. 3-301.11 Provide utensil with handle for serving or dispensing food or ice. 3-307.11 Relocate food or equipment or install a splatter shield (handsinks at back of kitchen) to prevent contamination of food. 3-304.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. /There was no quat sanitizer in buckets throughout the establishment. 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store single service articles at least 6 inches above the floor. 4-904.11 Protect unwrapped single service utensils from contamination. /Food trays were not wrapped, covered, or inverted on storage shelves.
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