High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled cloth from floor and without washing hands employee handled knife to begin cutting watermelon, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

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 handled visibly soiled dishes in sink and touched rim of trash can and without washing hands employee handled cleaned and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked turkey (52F – Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F – Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F – Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked fish (111F – Hot Holding) per operator product prepared on stove approximately 1 hour ago and hot held in steam table until served, discussed with operator hot holding, operator mov3d product to be reheated to 165+F. **Warning**