High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled clean and sanitized spatula to turn burger on grill, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found In kitchen at server expo station approximately 48 flying insects landing on single service to go containers, open boxes of straws, sealed bottles of juice, and walls. In hallway between bathrooms and kitchen approximately 8 live flying insects on walls. In kitchen approximately 1 flying insect flying around flip top cooler. Discussed with operator who began to clean and sanitize all areas and kill flying insects. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw hamburger meat stored above cooked wings, discussed with operator who corrected storage of products. **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 chili (130F – Hot Holding) per operator product prepared on stove and hot held in unit for approximately 3 hours, discussed with operator who reheated product to 165F+. **Corrected On-Site** **Warning**