Eggs Up Grill

Hands clean and properly washed — Inspector Note: Observed food employee crack raw shelled eggs and then touch cooked bacon and waffle without washing their hands. Observed several food employees on prep line with gloved hands handle raw meats and then touch utensils, food containers, grab items from the walk-in cooler, touch apron and door handles without washing hands between tasks. C/A: Food employees shall clean their hands and exposed portions of their arms immediately When switching between working with raw food and working with ready-to-eat food. COS: Employee discarded waffle and bacon, Washed hands and changed gloves. PIC educated food employees on when to wash.

Proper cold holding temperatures — Inspector Note: Observed several cold holding TCS foods (see asterisk* items) holding above 41f in the following areas: on the counter top in the front food service, in the ice bath in the main kitchen, and in the grill cooler drawer in the main kitchen. C/A: TCS foods shall be maintained below 41f when cold holding. COS: Items discarded

Proper hot holding temperatures — Inspector Note: Observed chorizo holding below 135f on the counter top above the grill. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Discarded.