High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager cracked raw shelled eggs with gloves, touched clean handle of pot then changed gloves, touched contaminated handle of the same pot and scooped cooked rice from pan to serve; no hand wash. Manager removed pot to wash and washed hands. **Corrected On-Site**

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. Observed chef handled apron then handled clean fryer basket; no hand wash. Chef washed hands. **Corrected On-Site**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. At cook line: raw shelled eggs stored in top portion of make table stored over empanadas in bottom portion of make table – no complete physical barrier between top and bottom. Manager stored properly. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table at cook line: cooked potatoes (53F – Cold Holding) As per operator, removed from walk in cooler and stored in unit since 2 hours; Not prepped or portioned today. Stored over stacked. At front counter in silver pan: diced tomato mixture in portion cups (52F – Cold Holding) As per operator, stored on counter in ice since 1.5 hours. Not prepped or portioned today. Operator placed both items in walk in cooler to quick chill.

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator corrected Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**