High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulled up pants and then touch ready to eat onions.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #3 ; raw burgers (45-46F); raw chicken 45-46. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table plantains 100-110F. Per operator food held in unit less than four hours observed not enough water below pan. Operator place on stove to reheat to 165F or higher. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**