High Priority – – From initial inspection : High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then continued to cook without washing hands. **Warning** – From follow-up inspection 2024-12-09: Male employee touched per cleaning towel and employee drink with gloved hands then proceeded to change gloves and prepare food without washing hands. **Admin Complaint** – From follow-up inspection 2025-02-24: *Changed gloves without washing hands. *Eating food , put on gloves without washing hands. *Handling raw scallops and then continued working with ready to eat food without washing hands. * **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: three bins of wings 68F, 109F, 124F. Manager stated wings were out for one hour and will be gone within the hour. Explained time as a public health control to operator. Operator added time to trays of wings and will discard in four hours. Provided Time as a Public Health Control (TPHC) via email. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-12-09: Bin of wings 82-86F. Manager stated wings were cooked at 10 AM. Time was added during this inspection and wings will be discarded at 2:00 pm. **Admin Complaint** – From follow-up inspection 2025-02-24: On cook line: Chicken Wings: 65F, 90F, 62-65F **Admin Complaint**