Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Non food contact surfaces through out the prep area need to be cleaned.
Separation from food, equipment, utensils, linens, and single service Observation: Chemicals were being stored above flour. The item was moved to a safe spot.
When to wash Observation: Employees were going from making sanitizer and the office area to food prep without washing hands. I discussed the importance of hand washing and the PIC agreed.
The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees Observation: The facility does not have a sick policy in place. I provided them with form 1-B and they stated they will incorporate the policy.
Handwashing signage Observation: The front hand sink did not have a hand washing sign. I provided one.
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