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 employee touch soiled garbage can with gloved hands then proceed to handle plate without removing gloves and washing hands. Employee removed gloves and washed hands after. Discussed with employee **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line flip top cooler #3 from right cooked ribs (54F – Cold Holding). Per operator items in cooler for 1.5 hours, operator removed from cooler and placed in walk in cooler retook temperature at 47F; cooked chicken wings (51F – Cold Holding).Items over stocked for 1.5 hours, operator move a portion to the low end of cooler. Retook temperature 39F. On cook line in flip top cooler cooler #1 from right quinoa (48F – Cold Holding) held in a small pan inside of a larger pan held in unit for 1.5 hours, operator moved item to lower end of cooler 42F upon retaking temperature. ; hard boiled eggs (50F – Cold Holding) Items over stocked, for 1.5 hours, operator placed in freezer to bring temperature down. 42F after items brought to temperature. Items not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**