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. Employee loading dirty dishes in dishwasher and unloading clean, sanitized ones without washing hands before; educated; employee washed hands ; **Corrected On-Site**

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. Cooked wings (50F – Cold Holding); cooked potatoes (50F – Cold Holding); vodka sauce (50F – Cold Holding); raw steak (50F – Cold Holding)in cooler #4 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale;

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings (50F – Cold Holding); cooked potatoes (50F – Cold Holding); vodka sauce (50F – Cold Holding); raw steak (50F – Cold Holding)in cooler #4 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale; Establishment has sufficient cold holding coolers;