High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees walk outside to another part of the building to access reach in coolers and freezers. Observed several employees walking into kitchen from outside and engaging in food preparation. Advised operator of proper handwashing procedures. Employees washed hands. **Corrected On-Site** **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef, cooked the beef and then plated food, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#3 from left: ; cooked rice (52F – Cold Holding); cooked pasta (52F – Cold Holding); raw beef (48F – Cold Holding); raw chicken (48F – Cold Holding) Items overstocked, per operator items were not prepared or portioned today. Held out of temperature for 1.5 hours. Advised operator to move to reach in cooler to bring temperature to 41F. Operator did. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**