Chick-Fil-A

What the inspector found

• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Observed an employee at the dishwasher handle dirty dishes then put away cleaned dishes without washing their hands before changing tasks. Observed the same employee interact with the pre-rinse and wash compartment 3 comp spray head before handing cleaned dishes to be put away. Also observed an emp
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.12 - Priority Foundation: Hand Drying Provision. Addl Notes: No paper towels observed at the hand sink between the fryers near the sandwich assembly area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that prom
• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed chicken noodle soup with internal temperatures ranging from 99-136*F in a steam warmer when measured with a

As listed in the inspection report.