Holy Grill

Chicken breast on a sheet pan were cooling on the counter. Probed between 41-50C. Operator said they were planning to wait another 2 hours before cutting it., -Food must cool from 60C to 20C in 2 hours, and then 20C to 4C in the next 4 hours. Any handling (e.g. slicing) in between is included in this timeframe. Food will not reach 20C if left at room temperature, -Operator instructed staff to start cutting the product immediately

Paper towel roll was located directly in front of handwashing sink and being splashed on while handwashing., -Dispense paper towel in a manner that prevents contamination of the bulk supply. If the roll is in a stand dispenser, the dispenser needs to have resistance so that staff do not touch the bulk roll to tear paper towel off

Beet chips stored in open containers on the ledge above the prep cooler, directly exposed to customers., -Protect food from customer contamination. Staff moved chip containers to the slicer counter