Chick-fil-a at Smyrna

"EHS observed employee remove gloves used to prep food, touch the trash by pushing it further into the can, and then re-glove to prep more food without washing hands in the main kitchen. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles COS: Employee rewashed hands properly and regloved."

"OBSERVED FACILITY NOT USING APPROVED METHOD(S) FOR THAWING TCS FOODS. (RAW CHICKEN TEMPTED AT 51F & 48F) C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process"