High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator cleaned table then began handling clean pan at grill and utensil to reheat wings; no hand wash. Advised operator to wash hands. **Repeat Violation** **Admin Complaint**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak then handled clean paper wrap for sandwich to place bread in to wrap sandwich ; no hand wash. Advised operator that employee should change and washed hands. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (49F – Cold Holding) As per operator, stored on counter for 10 mins. Not prepped or portioned today. Operator placed to quick chill. At flip top reach in cooler: sliced cheese (64F – Cold Holding) As per operator, stored 20 mins. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion. At walk in cooler: cheese (44F – Cold Holding); sauerkraut (44F – Cold Holding) As per operator, items stored from delivery less than 3 hours. Not prepped or portioned today. Advised operator to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: fried chicken wings (79F – Hot Holding) As per operator, stored 15 mins; At grill: grilled wings (89F – Hot Holding) as per operator, stored 20 mins. Operator placed to reheat to 165F. At hot box: cooked fish (86F – Hot Holding) as per operator, stored since 50 mins ; cooked boneless wings (89F – Hot Holding) as per operator, stored 50 mins; fried chicken breast (104F – Hot Holding) as per operator, stored 50 mins Operator placed to reheat to 165F. **Corrective Action Taken** **Warning**