High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager began plating and prepping food at cook line before washing hands from entering back door into kitchen.

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. Observed employee handling cooked pasta and plating with bar hands in direct contact with cooked pasta.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs in steam table at cook line at 114F hot holding, per operator, items placed in steam table from stop top and dropped out of temperature on steam table for approximately 30 minutes Operator stirred and reheated meatballs to 170F **Corrected On-Site** **Repeat Violation** **Admin Complaint**