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 touched their personal phone then handled containers of food for an order without washing their hands – educated operator- employee washed hands. **Corrected On-Site** **Admin Complaint**

High Priority – Live, small flying insects found At dishwashing area- approximately 15 small flying insects landing on walls, shelves and clean dishes and containers. At To-go/ expo / serve station near kitchen- approximately 5 small flying insects landing on boxes of spoons and shelving. At back prep/ kitchen area- approximately 3 small flying insects landing on clean containers, singled service items above prep counter and ice machine. **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cook line- cut tomatoes 45F- cold holding, sliced cheese 45F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed ice bags on food to quick chill. **Corrected On-Site** **Admin Complaint**

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 cook line- cooked artichokes 102F- hot holding – food out of temperature for 1 hour- operator placed on stove to be reheated. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. At chemical storage area- chemical bottles store over containers of napkins and catering container covers- operator removed **Corrected On-Site** **Admin Complaint**