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. Observed employee touch his phone and then proceeded to touch clean containers. Discussed with operator. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler next to handwashing sink at cook line ; cheese (43-45F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Observed cheese stacked too high past the fill line. Operator removed cheese out of temperature and placed below to quick chill. Observed at salad station coolers; boiled eggs (53F). Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed cooler door left open. Operator placed below to quick chill.. **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. Observed in steam table soup 96F hot holding . Per operator food out of temperature for less than four hours. Observed not enough water. Operator added more water and turned heat up. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**