High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1 food handler came into kitchen from outside and began handling clean pans and equipment without washing hands first.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (52F – Cold Holding); diced tomatoes (49F – Cold Holding) in flip top reach in cooler at pizza make station across from pizza oven, per operator doors and lids have been left open/consistently open for several hours. Lids closed, plastic containers switched out for metal ones, metal plate blocking air flow from bottom of reach in cooler removed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**