High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment/kitchen handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Advised Operator to renew license. **Admin Complaint**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk-in freezer; plastic wrapped sheet tray of raw chicken stored over storage container of cooked chicken. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right flip top; cooked chicken (46F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for 30 minutes, moved overfilled portion to reach in. At cook line; fresh garlic in oil (68F – Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour and discarded after lunch/within 4 hours. Advised Operator of time as a public health control, provided form, Operator time marked. **Corrective Action Taken**