High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in server station preparing salad with bare hands with painted and/or artificial nails. Employee was observed placing raw onions on top of a salad with bare hands. Stop sale issued.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan containing spinach dip made in-house with date mark of 2/9a¿¿2/17. Manager added the proper date mark during this inspection. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 1. Two pans containing a total of 10 sealed packages of salmon thawed inside reduced oxygen packaging on shelf inside walk-in cooler. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. 2. Employee in server station preparing salad with bare hands with painted and/or artificial nails. Employee was observed placing raw onions on top of a salad with bare hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table in server station: butter packets (67F – Cold Holding). Manager stated the butter has been stored at room temperature for approximately one hour and placed the butter into the freezer to rapidly cool to 41F. butter packets (67F 3:15, 49F 4:15 – Cooling) 2. At breading station at cookline: buttermilk (54F – Cold Holding). The buttermilk is stored in a pan at room temperature over a small pan containing ice. Employee at cookline stated the buttermilk wash was set up two hours prior. Inspector had employee add more ice to rapidly cool the buttermilk to 41F. buttermilk (54F 3:25, 35F 4:30 – Cooling) **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. In pan at cookline: french onion soup (118F – Hot Holding). Employee at cookline stated the soup has been held hot for approximately five hours. Employee stated he is unsure when it dropped below 135F and voluntary discarded the soup during this inspection. **Corrective Action Taken**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from spigot at back door of upstairs kitchen.