CHICK-FIL-A #5188 DEFUNIAK SPRINGS Inspection – February 20, 2025

High Priority 3

#4High Priority22-12-5

High Priority – Metal stem-type thermometer not sanitized prior to use with manager displaying temperature of sliced tomatoes, not sanitized prior to storage after line cook temped cooked chicken.

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At assembly hot line Sliced tomato and cut green set ups 45F cold holding.

#6High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At produce wash sink splitter with no vacuum breaker, splitter removed. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof, expressed system error and/or previous manager erased all records. **Warning**

Warning

Basic 3

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Large clear cambros not completely air dried prior to stacking.

#2Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Upon inspection observed 2 knives stored between pan and top inner panel of reach in prep cooler across from prep sink. Operator removes knives during inspection. **Corrected On-Site**

Corrected On-Site

#3Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed produce over ready to eat foods. Cases of strawberries over cooked chicken held for donations.

Florida Food Watch