High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee grabbed hand full of potatoes to reheat flat top stove, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair and after without washing hands employee handled bread, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

High Priority – Live, small flying insects found In kitchen approximately 16 small live flying insects landing on walls, ceiling tiles and shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas. **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above pancake mix, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on flip top cutting board herb butter mix (72F – Cold Holding) per operator product not portioned or prepared today and held out of temperature for more than 4 hours, discussed with operator see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on flip top cutting board herb butter mix (72F – Cold Holding) per operator product not portioned or prepared today and held out of temperature for more than 4 hours, discussed with operator see stop sale. **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line products held on time is a public health control not time marked such as raw shell eggs, liquid eggs, and cooked sausage, discussed time is a public health control requirements with operator, employees time marked products. **Corrected On-Site** **Warning**