CHICK-FIL-A #3339 health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Fryer for French fries/hash rounds has grease visible on hood vents.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)RI cooler for thawing and RI freezer has food debris and juices on bottom shelf. (2)Small RI coolers have food debris. (3) WI freezer has food debris under shelves. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Doors and handles of RI coolers near prep station have accumulation of dried on batter.

Clean restroom exhaust vent cover.///Both restroom vents have large accumulation of dust visible. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///French fryer has grease visible on hood vents.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///RI cooler for thawing and RI freezer has food debris and juices on bottom shelf. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Doors and handles of RI coolers near prep station have accumulation of dried on batter. (2) Gaskets on all make table doors have food debris.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.///Most current score not posted (score from 7/9/25).

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris in the floor drains throughout the facility.

Keep dumpster doors and lids closed.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Food debris and black residue in the floor drains throughout the facility, under grill press (2)An accumulation of raw meat juices, food debris and grease on the floor under and around gill and chicken prep area.

Clean restroom exhaust vent cover.///Restroom vents have large accumulation of dust present.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Fryer baskets have encrusted food debris. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1) RI cooler for thawing and RI freezer has food debris and juices on bottom shelf. (2) WI freezer has food debris under shelving.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time.///Sliced chicken in make table for salads tempted at 61F, stated process after cooking was to place in freezer before slicing, did not get to correct temp before placing in make table, removed and placed in cooler.