High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled retrieved sliced cheese from pan of cheese touching multiple slices of cheese; no hand wash. See stop sale for cheese slices. **Repeat Violation** **Admin Complaint**

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 touch clothes then handled clean utensil at flat top grill; no hand wash. Chef washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Observed chef touched glasses on face then prepared eggs on flat top grill; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**

High Priority – Food contaminated by employees/consumers and operator continued to serve food. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled retrieved sliced cheese from pan of cheese touching multiple slices of cheese; no hand wash. See stop sale for cheese slices. **Warning**

High Priority – Live, small flying insects found. 1 fly flying around in kitchen landing on pouring lid of ketchup squeeze bottle. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler near cook line: Observed bowl with raw shelled eggs stored on top of pan with precooked sausage. Chef stored properly. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced tomatoes (52F – Cold Holding); diced tomatoes (49F – Cold Holding); chicken salad (51F – Cold Holding); tuna salad (50F – Cold Holding); cut lettuce (52F – Cold Holding); pasta salad (49F – Cold Holding); salad with diced tomatoes (48F – Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F – Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the flip top cooler at front counter: sliced tomatoes (52F – Cold Holding); diced tomatoes (49F – Cold Holding); chicken salad (51F – Cold Holding); tuna salad (50F – Cold Holding); cut lettuce (52F – Cold Holding); pasta salad (49F – Cold Holding); salad with diced tomatoes (48F – Cold Holding) As per operator, all items stored over night in unit. Not prepped or portioned today. See stop sale. At flip top cooler at cook line: sliced ham (52F – Cold Holding) As per chef, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. At front counter: butter packets with milk (72F – Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. At flip top cooler at the front counter: Cut water melon in fruit cups (47F – Cold Holding); Potato salad (46F – Cold Holding); Coleslaw (48F – Cold Holding); Green Olive cream cheese (47F – Cold Holding); Plain cream cheese (46F – Cold Holding); Jalapeño cream cheese (48F – Cold Holding); Walnut raisin cream cheese; (46F – Cold Holding); Strawberry cream cheese (45F – Cold Holding); Veggie cream cheese (46F – Cold Holding); Green onion cream cheese (47F – Cold Holding) As per operator, stored in unit 3.75 hours. Not prepped or portioned today. Operator placed in cooler to quick chill. **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. At flat top grill: cooked eggs (95F – Hot Holding); cooked potatoes (119F – Hot Holding) As per operator, items stored approximately 1 hour. Advised operator to reheat to 165F. **Warning**

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. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to change to Sanitizer Bucket (Chlorine 100ppm). **Warning**