High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on clothing and after without washing hands employee handled pan of chicken, discussed with employee who washed hands. **Corrected On-Site** **Warning**

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 handled cell phone and raw meat and without washing hands employee handled clean and sanitized dishes, discussed with employee who washed hands. **Corrected On-Site** **Warning**

High Priority – Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used as liner to steam vegetables, discussed with employee who removed bag. **Corrected On-Site** **Warning**

High Priority – Roach activity present as evidenced by live roaches found. In kitchen 1 live roach inside three compartment sink. In kitchen approximately 4 live roaches inside cabinet with sealed seasoning above three compartment sink. Approximately 12 live roaches in kitchen bathroom located by three compartment sink. Approximately 1 live roach on food prep table with raw chicken. Discussed with operator to kill all roaches, clean and sanitize all areas. **Warning**

High Priority – Roach excrement and/or droppings present. In kitchen approximately 7 roach excrement and/or droppings present around and in 3 compartment sink, discussed with employee to clean and sanitize. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at front counter cooked rice (83F – Hot Holding); cooked beef (75F – Hot Holding) per employee food made less then 3 hours ago, discussed with employee to reheat to 165F+. **Corrective Action Taken** **Warning**