High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At dishwashing area- employee handled dirty dishes changed gloves then proceeded to Handel clean dishes without washing their hands- educated operator – employee washed their hands, **Corrective Action Taken** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper towels used in direct contact with mint inside container – educated operator employee removed non food grade paper. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and raw prime rib stored over bags of chopped lettuce- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline grill station – pico 54F- cold holding, cooked mushrooms 52F- cold holding, cooked green peppers 52-54F- cold holding, coleslaw 43-47F- cold holding, sliced ham 50-54F- cold holding, sliced cheese 50-54F- cold holding, chopped lettuce 47-51F- cold holding, cooked onions 51-53F- cold holding, sliced tomatoes 49-52F- cold holding, sour cream 45-49F- cold holding – food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator place ice bags in food to quick chill. At flip top cooler by cookline fry station- chopped lettuce 50-53F- cold holding, diced tomatoes 49-52F- cold holding, shredded cheese 49-52F- cold holding- food not prepared or portioned today- as per operator food out of temperature for 2 hours- operator placed ice bags on food to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline fry station- cooked chicken tenders 89F- hot holding – food left out in container- operator placed to be reheated to 165F. At hot box in back prep area- Cooked mashed potatoes 100F- hot holding, French onion soup 100F- hot holding – as per operator food out of temperature for 1.5 hours- operator moved steamer to be reheated, **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. At dry storage shelf stainless steel spray bottle stored over single service containers- operator removed. **Corrected On-Site** **Warning**