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. Employee used personal phone and proceeded to reach out for a clean plate to serve cooked food to guest without washing hands. Reviewed handwashing procedures. Employee washed hands correctly. **Corrected On-Site** **Warning**

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. Employee after baking bread rolls used bare hands to serve them to a customer. Acknowledge Manager who instructed employee to wash hands, discarded rolls and use tong. Employee did as told and washed hands.. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of calamari in reach in cooler in kitchen cook line. Manager inverted. **Corrected On-Site** **Warning**

High Priority – Roach activity present as evidenced by live roaches found. 1) 1 live roach in empty dish racks next to triple sink. 2) 1 live roach under triple sink in kitchen. 3) 1 live roach on floor next to oven in kitchen **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Station Flip Top- ; Marinara Sauce (50F – Cold Holding); Shredded Cheese (49F – Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. **Corrective Action Taken** **Warning**