H&R GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, prepared about an hour ago, per operator- observed chicken patties (116-120°F - Hot Holding) RECHECKED 30mins later (169-174°F- Reheating). Corrected On-Site

Basic - At the front counter- Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with produce.

Basic - Flip top cooler- wet wiping cloth/towel used under cutting board.

Basic - Kitchen/cookline-/Floor not cleaned when the least amount of food is exposed.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter- chicken and fish pastries (107-115°F - Hot Holding) stored out for about 1 hour, per operator. Operator increased heat of the hot case to reheat the pastries to 165°F and above. Corrective Action Taken

Basic - Buildup of food debris/soil residue on all equipment door handles.

Basic - Food not stored at least 6 inches off of the floor. Kitchen cookline- frying oil stored on the floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the flip top cooler- operator properly stored the scoop in the cooked pork pan. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.