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 picked up trash from floor then grabbed containers of garlic and chopped lettuce; no handwash Employee washed hands **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found Approximately One live small flying insect landing on hot box Approximately Two live small flying insects landing on cans and dry storage shelf Advised operator to remove flying insects and sanitize area **Warning**

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. At low boy cooler at front line: chopped tomatoes (48F at 3:13pm / same at 3:37 – Cooling) as per operator since 11:34am The product never cooled down to 41F within a total of 4 hours See stop sale **Warning**

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. At low boy cooler at front line: chopped tomatoes (48F at 3:13pm / same at 3:37 – Cooling) as per operator since 11:34am The product never cooled down to 41F within a total of 4 hours See stop sale **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: portioned rice (127F – Hot Holding) as per operator since one hour ago Operator moved product to reheat to 165F **Corrective Action Taken** **Warning**