High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean dishes without washing their hands. Employee re-washed the dishes and washed their hands. **Corrective Action Taken** **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 picked an items off the floor then handed clean equipment without washing their hands. Employees removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored on ice on the cook line Pooled eggs (56F – Cold Holding); Pepper jack cheese (55F – Cold Holding); Cheddar cheese (56F – Cold Holding); Swiss cheese (54F – Cold Holding); Processed spinach (56F – Cold Holding); Brie cheese (53F – Cold Holding). Owner stated the items were stored on ice for approximately 3 hours. Owner placed the the items in the reach in cooler. **Corrective Action Taken** **Warning**