High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee began to handle plate of cooked calamari. Discussed with operator who had employee wash hands. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched trash can and without washing hands employee began to handle clean and sanitized dishes coming out of machine. Discussed wit( operator who had employee wash hands and re wash and sanitize dishes. **Corrected On-Site** **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. In steam box cabinet chicken soup (126F – Hot Holding) cooked green beans (115F – Hot Holding); per operator products reheated on stove and place in unit to hold until served. Operator removed product to be reheated on stove to 165+F **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**