High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server left to the outside of the restaurant, came back to front counter and started to package food without washing hands first Employee washed hands **Corrected On-Site** **Warning**

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 his cell phone located on his back pocket then proceeded to handled clean utensil to stirred food on top of grill Operator corrected employee, employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drink cooler front counter Butter pads 68F cold holding Per operator product stored for approximately 30 minutes and not prepared or portioned today. Operator moved to another cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Sitting on table, shelf above stovetop and on stovetop with no flame on. Cooked rice 122F hot holding, chicken stock 89F hot holding , cooked mushrooms 98F hot holding, cooked onions 87F hot holding . Per operator products stored for approximately 1 hours. Operator decided to discard cooked rice and move the other items to be reheated to 165F++ **Corrective Action Taken** **Warning**