High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee continuously cracking raw shell eggs wiping gloved hands on soiled towel, touching plates, clean utensil other ready to eat foods ; educated ; chef asked employee to wash hands; employee washed hands; **Corrected On-Site** **Warning**

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. Observed employee touching dirty dishes to load dishwasher and unloading cleaned ones without washing hands; educated; washed hands; **Corrected On-Site**

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 wiping gloved hands on visibly soiled towel and continued to work with foods touching plates and utensils; Employee washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Food prepared with soiled equipment/utensil. Observed employee scraping egg spatula on the garbage and scooped poach eggs out of the water and plated food and served to the customer ; Educated; employee discarded spatula **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in cooler #3 at cook line Stored properly **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to splash/dust. Observed condensation liquid from cooler dripping inside guacamole to be served to consumers; See Stop Sale **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken soup (57F – Cold Holding); clam chowder soup (59F – Cold Holding); soup pots held outside for approximately 30 minutes; food not prepared or portioned today; food placed on the stove to reheat; tuna salad (41-53F – Cold Holding); chicken salad (41-53F – Cold Holding);in cooler #2 at cook line below the hot lamp food not prepared or portioned today ; food out of temperature for approximately 30 minutes; advised to keep ice bags on top or cover and close cooler in between ; operator covered ; #3 smoked salmon (53F – Cold Holding); cheese (53F – Cold Holding); Drawers : sliced cheese (56F – Cold Holding); corned beef hash (56F – Cold Holding); sliced turkey (56F – Cold Holding); salmon (50F – Cold Holding); mahi (50F – Cold Holding); raw chicken (52F – Cold Holding); corned beef (52F – Cold Holding); ham (52F – Cold Holding)food not prepared or portioned today ; food out of temperature for approximately 2 hours: advised to move to different coolers or on TPHC; operator placed on TPHC until cooler fixed; **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. beans (132F – Hot Holding); gravy (123-141F – Hot Holding); grits (146F – Hot Holding);in steam table ; food not stirred and uncovered; food out of temperature for approximately 30 minutes; operator stirred ; rechecked to 144 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**