High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher loading dirty dishes inside three compartment and dishwasher and unloading / touching clean dishes afterwards without washing hands first; operator educated and employee washed hands; **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting red onions and herbs to be used as a meat marinate over night ; marinate will not be heated to 145 F; educated ; employee washed hands and out gloves on; **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee at three compartment sink washing pots and pans and rinsing them with water and placed to air dry on the above shelves ; operator educated and asked employee to set up three compartment properly and properly sanitize dishes

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp and raw fish stored above meat balls and cooked pasta in coolers at cook line; stored properly **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and raw lobster tails over cooked lamb in walk-in cooler; advised to store properly

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gravy (49F – Cold Holding); bolognese sauce (49F – Cold Holding); roasted garlic in oil (45F – Cold Holding) tomato basil soup (45F – Cold Holding );in walk-in cooler foods not prepared or portioned today; food out of temperature approximately 2 hours; food placed in ice ; **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fransese sauce (115F – Hot Holding); marinara (118F – Hot Holding)under prep table at cook line; as per operator food out of temperature for approximately 1 hour; food placed on the stove to reheat to 165 F **Corrective Action Taken**