CHICK-FIL-A

2 findings recorded on Jun 30, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling shredded chicken, salads, and chicken wraps. Foods cooling while covered in prep coolers where high levels of worker activity are occurring. Per managers, facility does not keep cooling logs documenting that foods are cooling properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling shredded chicken, salads, and chicken wraps. Foods cooling while covered in prep coolers where high levels of worker activity are occurring. Per managers, facility does not keep cooling logs documenting that foods are cooling properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler or walk in freezer before placing in prep coolers. Also discussed keeping cooling logs to ensure foods are cooling properly.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.