High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside of the restaurant and without washing hands grabbed a container with cleaning supplies left for the dining room then came back into the kitchen and started to touched clean equipment and utensils Employee washed hands **Corrected On-Site**

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 touching cut tomatoes with bare hands. Tomatoes are use for salads. Educated employee on proper handling of ready to eat food.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 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. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 hours. See Stop Sale