High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw eggs and changed gloves and handled clean utensils without washing hands. Employee removed utensils to be sanitized, washed hands and changed gloves. **Corrective Action Taken** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining a container of cut and washed lettuce. Manager removed paper towel. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw beef removed from commercially packaging stored above strawberries in the reach in freezer in the preparation area. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of pooled eggs stored above cooked eggs in walk in cooler. Manager removed pooled eggs from shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Salmon stored in walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the Salmon. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items stored in the reach in cooler on cook line Shredded Cheese (58F – Cold Holding); Feta (56F – Cold Holding); Bleu Cheese (58F – Cold Holding); Ham (54F – Cold Holding); Spinach (50F – Cold Holding); Cut Lettuce (52F – Cold Holding); Cut Tomatoes (53F – Cold Holding); Sliced Ham (55F – Cold Holding); Sliced Turkey (53F – Cold Holding); Cooked Eggs (57F – Cold Holding); Provolone (53F – Cold Holding); Swiss (64F – Cold Holding); American (63F – Cold Holding); Stuffing (46F – Cold Holding); Meatloaf (48F – Cold Holding);Pooled Eggs (45F – Cold Holding); Beef (48F – Cold Holding); Sauerkraut (47F – Cold Holding); Tuna Salad (47F – Cold Holding); Chicken Salad (50F – Cold Holding); Sour Cream (53F – Cold Holding). Manager stated all items were stored in reach cooler for more than 5 hours. Manager discarded all items. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items stored in the reach in cooler on cook line Shredded Cheese (58F – Cold Holding); Feta (56F – Cold Holding); Bleu Cheese (58F – Cold Holding); Ham (54F – Cold Holding); Spinach (50F – Cold Holding); Cut Lettuce (52F – Cold Holding); Cut Tomatoes (53F – Cold Holding); Sliced Ham (55F – Cold Holding); Sliced Turkey (53F – Cold Holding); Cooked Eggs (57F – Cold Holding); Provolone (53F – Cold Holding); Swiss (64F – Cold Holding); American (63F – Cold Holding); Stuffing (46F – Cold Holding); Meatloaf (48F – Cold Holding);Pooled Eggs (45F – Cold Holding); Beef (48F – Cold Holding); Sauerkraut (47F – Cold Holding); Tuna Salad (47F – Cold Holding); Chicken Salad (50F – Cold Holding); Sour Cream (53F – Cold Holding). Manager stated all items were stored in reach cooler for more than 5 hours. Manager discarded all items. All of the following items in stand up reach in cooler on cook line Ham (47F – Cold Holding); Cut Tomatoes (47F – Cold Holding); Sausage (50F – Cold Holding); Beef (49F – Cold Holding); Corn (50F – Cold Holding); Egg Whites (48F – Cold Holding); Au jus (56F – Cold Holding); Cooked Onions (48F – Cold Holding); link Sausage (53F – Cold Holding); Cut Lettuce (52F – Cold Holding); Bleu Cheese (50F – Cold Holding); Lamb (53F – Cold Holding). Manager stated the following items were stored in the stand up reach in cooler for approximately 2 hours. Manager placed all the following items in walk in cooler. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. Observed bottle of bleach stored on shelf of prep table next to spices on cook line. Employee removed bleach. Observed containers of cleaning fluids stored on a shelf next to clean pots in dishwasher area. Employee removed containers of cleaning fluids. Observed bamboo skewers stored on shelf next to degreaser. Manager moved skewers. **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm. Manager replaced the sanitizer, new reading 100ppm. **Corrected On-Site** **Warning**