High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped soiled hands on apron then handled cut lettuce for a salad. The employee stopped and washed hands and placed on gloves. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw comminuted beef stored over whole muscle meat filets. The items were reorganized **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the salad station, butter (58F – Cold Holding) Caesar dressing (61F – Cold Holding); citrus vinaigrette (61F – Cold Holding); cut cheese (61F – Cold Holding) . The items were placed in the cooler at approximately 9:00am. The items were not prepped or portioned today. The items were discarded. See Stop Sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the salad station, butter (58F – Cold Holding) Caesar dressing (61F – Cold Holding); citrus vinaigrette (61F – Cold Holding); cut cheese (61F – Cold Holding) . The items were placed in the cooler at approximately 9:00am. The items were not prepped or portioned today. The items were discarded. See Stop Sale. Under the flat top grill, sausage (53F – Cold Holding); chick peas (49F – Cold Holding); raw fish (47F – Cold Holding); hamburger 45 (47F – Cold Holding); raw chicken (47F – Cold Holding); cooked onions (62F – Cold Holding); cooked mushrooms (62F – Cold Holding); cooked lentils (53F – Cold Holding). The items were placed in the cooler less than 3 hours ago. The items were not prepped or portioned today. The cooler was turned off. The cooler was turned on to chill and cold hold. On the pasta station, rigatoni sauce (57-53F – Cold Holding); butter (47-60F – Cold Holding); . The items were placed in the cooler less than 4 hours ago. They were not prepped or portioned today. They were placed in ice baths to chill and cold hold. At the bar, blue cheese stuffed olives (67F – Cold Holding). The olives were not prepped or portioned today. The olives were out of refrigerator for less than 4 hours. They were moved to the cooler to chill and cold hold. **Corrective Action Taken** **Warning**