High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled plates then proceeded to handle clean plates. Employee washed hands and plates were sent to dishwasher. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on table next to stove in ice bath – cooked corn (78F – Cold Holding); Beef broth (68F – Cold Holding); sliced tomatoes (49F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 1 hour. Employee replaced ice. Observed at low boy cooling drawer in kitchen – tenderloin (47F – Cold Holding); raw chicken (48F – Cold Holding); raw beef (47F – Cold Holding) as per employee item held out out temperature for approximately 45 minutes, items not portioned or prepared today. Employee discarded items at will. Observed at to go station in ice bath – chimichurri (64F – Cold Holding) as per employee item not portioned or prepared today, item held out of temperature for approximately 1 hour, employee replaced ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove – chicken broth (127F – Hot Holding) as per employee item held out of temperature for approximately 10 minutes, employee raised temperature.