High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After loading dirty dishes in dish machine, employee proceeded to put up clean dish ware without washing hands. Reviewed with employee and managers proper procedures and employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline, FLIPTOP UPPER – house fresh tomato salsa (58F – Cold Holding); cut tomato (48F – Cold Holding); portioned cooked chicken (51F – Cold Holding); portioned raw beef (49F – Cold Holding); portioned raw chicken (48F – Cold Holding) LOWER – rice (46F – Cold Holding); raw steak (45F – Cold Holding); raw chicken (46F – Cold Holding). Per manager items not prepared or portioned today. All items in unit from 11:00am. Technicians on site working on unit. Employees removed items back to walk in cooler to rechill. **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets reading greater than 200ppm chlorine. Employee remade all to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**