High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from customer dining room and without washing hands employees handling plat3s customers food, discussed with operator employees washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed hands and after used paper towel to wipe full face after operator handled containers of food in walk in cooler, discussed with operator who 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. Chef handled personal cell phone while making phone call and without washing hands chef handled clean sanitized plates, discussed with operator chef washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked beans, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of grill diced tomatoes (48F -Cold Holding) cut lettuce (47F – Cold Holding); beef empanadas (49F – Cold Holding); raw steak (47F – Cold Holding); raw chicken (45F – Cold Holding); raw pork (49F – Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 2 hours, discussed with operator who moved products to another cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**