BITES SLIDERS AND FRIES

Observed raw steak for philly, sliced yellow cheese, beef hot dogs, and raw bacon stored in the RIC with a temperature higher than 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Cheese was moved to the freezer to cool rapidly, all other food was discarded

Observed employee handling the register in the front, going into the kitchen done on gloves and started to prep raw hamburger patties without washing his hands first. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands COS Employee was directed to was his hands at the hand sink

Observed the only sanitizing bucket in the main kitchen without any sanitizer.

C/A Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: