High Priority – – From initial inspection : 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 handled visibly soiled dishes in three compartment sink and without washing hands employee handled containers of cooked corn to place inside walk in cooler, discussed with operator who educated employees, employees washed hands. **Corrected On-Site** **Warning** – From follow-up inspection 2025-07-17: Employee washed dirty dishes and without washing hands employee began to handle portioned soufflé cups of ranch dressing, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F – Hot Holding); cooked white rice (123F – Hot Holding); cooked chicken (119F – Hot Holding); queso sauce (113F – Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F. **Corrected On-Site** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-07-17: In steam table at front counter cooked chicken (122F – Hot Holding) per operator product prepared approximately 2 hours ago and hot held in steam table until served, discussed hot holding with operator who moved product to reheat to 165F+. **Admin Complaint** **Corrective Action Taken**