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 personal was sweeping the floor, she stopped to help a customer , she put on gloves but did not wash hands. **Warning**

High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. roast beef (48F – Cold Holding); cooked chicken (50F – Cold Holding); Philly beef 50F cold hold. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (48F – Cold Holding); cooked chicken (50F – Cold Holding); Philly beef 50F cold hold. Employee emptied the entire front cooler and placed everything in on the back counter for stop sale. When I mentioned that only 3 pans were out of temperature she stated she was told to pull everything and discard and that they have been having a problem with the front unit. She restocked the front counter. Temperatures for all 3 cooked chicken, sliced beef and Philly steak are 39F. The operator is placing Ice under the food on the line to help in keeping the temperature down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**