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. Employee used cell phone then grabbed a clean plate and then put on glove without washing hands first. Inspector coached employee and employee washed hands. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, opened gallon of milk in walk-in cooler with no date mark. Manager unsure of when opened. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Shell egg ambient temperature at 56F in small flip top reach in cooler in kitchen. Per employee, eggs have been in the same cooler overnight. Also, observed cut tomato (47F – Cold Holding); cheese (53F – Cold Holding); cut lettuce (56F – Cold Holding); meatloaf (49F – Cold Holding); ham (49F – Cold Holding); sautéed mushroom (53F – Cold Holding); sautéed onion (54F – Cold Holding); sliced cheeses (45F/47F/49F/47F/47F – Cold Holding) in small flip top reach in cooler in kitchen. Per employee, all products placed in cooler within the last two hours. All products moved to walk in freezer. Temperatures taken approximately 20 minutes later with all products between 27F-37F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**