High Priority – Container of medicine improperly stored. In kitchen bottles of Pills and liquid medications stored directly above prep table and single service food liners, discussed with operator who removed products. **Corrected On-Site** **Warning**

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large sealed plastic bins of cooked potatoes (94F – Cooling) at 9:30 since 6:30, at this rate of cooling product never reached 70F within 2 hours discussed cooling with operator and provided cooling handout to operator via email, see stop sale. **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled clean ladle to serve oatmeal, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

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. Operator touched face with hand and without washing hands operator handled clean and sanitized plate and tongs to plate English muffin, discussed with operator who washed hands. **Corrected On-Site** **Warning**

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. Employee washing dirty dishes did not wash hands before handling ice scoop to scoop ice into bucket, discussed with operator who educated employee, employee washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer non commercially packaged raw Philly steak meat stored above bags of French fries, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large sealed plastic bins of cooked potatoes (94F – Cooling) at 9:30 since 6:30, at this rate of cooling product never reached 70F within 2 hours discussed cooling with operator and provided cooling handout to operator via email, see stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cut melon (47F – Cold Holding); cut sausage (45F – Cold Holding); diced tomatoes (44F – Cold Holding); raw chicken (46F – Cold Holding); raw steak (47F – Cold Holding); sliced cheese (47F – Cold Holding); country ham (47F – Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler and placed in flip top approximately 3 hours ago discussed with operator moved products to another reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. In kitchen butter identified in the written procedure as a food held using time as a public health control has no time marking, discussed with operator who stated product placed out of refrigeration at 6:30 operator time marked product. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table chicken dumplings (119F – Hot Holding) per operator product prepared this morning on stove top and placed on table in kitchen for approximately 20 minutes before being placed in steam table, discussed with operator who moved product to reheat product to 165F+. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. In kitchen above three compartment sink on shelf bottles of chemical cleaners stored directly next to clean and sanitized dishes, discussed with operator who removed products. **Corrected On-Site** **Warning**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed discussed with operator to install vacuum breaker. **Warning**