BITES SLIDERS AND FRIES

Proper cold holding temperatures — Inspector Note: 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

Wiping cloths: properly used and stored — Inspector Note: 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:

Hands clean and properly washed — Inspector Note: 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