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 pick up wiping cloth off the floor, used wiping cloth to handle hot pot. Employee washed hands properly. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed at reach in freezer (GE) raw fish (not commercially packaged ) stored over cheese sticks. Employee stored items correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook line – butter (47F – Cold Holding); ricotta (49F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 3 hours, employee provided ice bags for items. Observed at flip top cooler at pizza station – sliced sausage (51F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 3.5 hours, employee stored item in walk in cooler. **Corrected On-Site**