High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands…wiping hands in own wearing T-shirt, pant and then handle ready to eat food without washing hands . Washed hands after discussion. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure….employee grabbed cut lettuce to serve customer with bare hand . Stop sale issue . Discussed operator .

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less…stored shell eggs in room temperature on prep table by the Dishmachine, food being held less than 4 hours . Employee removed food to reach in cooler . **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Stop Sale issued on time/temperature control for safety food due to temperature abuse…Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure….employee grabbed cut lettuce to serve customer with bare hand