High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose and then handled clean equipment, utensils and unwrapped single service articles to scoop/package chips for customers without washing hands. Advised Operator of proper hand washing.

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 visibly soiled pants and then handled clean utensils to prepare food for customers without washing hands. Advised Operator of proper hand washing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ice bath chopped lettuce (62F – Cold Holding); shredded cheese (59F – Cold Holding). Per Operator not prepared or portioned, held over ice not surrounding product level for less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Observed at self service cold bar House made salsa with tomatoes (47F – Cooling 1:45). Operator stated cooling since 9:45, did not reach 41F within 4 hours. See Stop Sale.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at self service cold bar House made salsa with tomatoes (47F – Cooling 1:45). Operator stated cooling since 9:45, did not reach 41F within 4 hours. See Stop Sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (130F – Hot Holding). As per operator, rice cooked less than 4 hours ago. Advised operator to reheat to 165F and hold at 135F or above. Observed cooked ground beef (125F – Hot Holding). As per operator ground beef reheated prior to being held in pot on stove. Removed ground beef.