Chick-Fil-A receives A in Fulton County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed chicken in RIC in the front service area and eggs in the RIC in the main kitchen were not maintaining temperatures at or below 41F.PIC discarded the chicken and moved eggs to walk in cooler to cool below 41F. 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.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed chicken in RIC in the front service area and eggs in the RIC in the main kitchen were not maintaining temperatures at or below 41F.PIC discarded the chicken and moved eggs to walk in cooler to cool below 41F. 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 Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
2. 02

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed utensils in the dishwasher area are being stacked before air drying. PIC removed the utensils to clean and then air dry before stacking.

   Inspector’s full note +

   Code 511-6-1.05(10)(e)1,2,4

   Observed utensils in the dishwasher area are being stacked before air drying. PIC removed the utensils to clean and then air dry before stacking. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Corrected On-Site. New Violation.

   Official report · Item 14B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.