High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area – employee handled dirty dishes then proceeded to wash hands for 5 seconds before handling clean plates- educated operator – employee washed hands properly. **Warning**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then handled clean dishes without washing their hands – educated operator – employee washed hands properly. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cook line- krab Rangoon dip 45F- cold holding, chopped lettuce 45F- cold holding, pepper jack cheese 45F- cold holding – food not prepared or portioned today- food out of temperature for 1 hour- operator placed ice bags on food to quick chill. **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. At stew table by cook line- queso 127F- hot holding, cooked onions 98F- hot holding, chicken soup 117F- hot holding- food out of temperature for 1.5 hours- operator placed on stove to be reheated. **Corrective Action Taken** **Warning**