High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions 102F **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator placed lettuce on top of cooked hamburger with his bare hand **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -operator handled cash money with gloved hands then touched raw ground beef patties with the same gloves **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roll-top reach-in cooler: crab 49F, sliced cheese 49F, raw sausage 45F, mashed potatoes 45F, per operator stored in top of reach-in cooler less than 3 hours -tall reach-in cooler: raw fish 47F and mashed potatoes 47F **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fries 101F-128F, per operator stored on top of stove less than 3 hours, operator chose to cool fries, placed in reach-in cooler **Corrective Action Taken** **Warning**