High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish and chicken then proceed to remove gloves and put new ones one to begin prepping orders and clean food equipment without washing hands. Reviewed proper hand washing with operator employees washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook line- Cole slaw (50F – Cold Holding); cooked mushrooms (47F – Cold Holding); cooked peppers (47F)sliced cheese(51F- cold holding); sliced ham (50F-cold holding); Per operator, items not prepared or portioned today, moved from walk in cooler and placed into flip top reach in cooler and left out of temperature for approximately 1 hour. Operator placed ice bags on top portion. Advised operator to move foods to walk in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic butter in steam table at 108F- hot holding, per operator, food related on stove and left on low heat element out of temperature for approximately 1 hour. Operator placed garlic butter on higher temperature to reheat to 165F within 2 hours, garlic butter at 171F at 12:00); **Corrected On-Site** **Repeat Violation** **Admin Complaint**