High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Employee at pizza station wiped hands on wiping cloth.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at pizza station began making pizza without washing hands first. Stopped employee and reviewed proper procedures for hand washing. Employee threw out dough, washed hands, and restarted pizza. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to grills, chicken stock (98F – Hot Holding). Per employee, originally heated approximately at 12:30pm and moved off heat. Employee moved back onto stove to reheat and hold. **Corrective Action Taken**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two threaded bibs on side of building going to walk in cooler missing vacuum breakers.