High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and started plating steak and lettuce to serve to customers. No handwash. Coach employee.

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. Observed employee touched ice with bare hand at ice bin.

High Priority – Raw animal food stored over or with unwashed produce. Observed box of unwashed tomatoes stored over cheese at walk in cooler.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut carrots and shredded cheese at reach in freezer across triple sink. Advised person in charge to store products properly.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed employee touched ice with bare hand at ice bin.

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. Observed cut lettuce (47F – Cold Holding) at front counter mini reach in cooler. As per employee for more than 4 hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47F – Cold Holding) at front counter mini reach in cooler. As per employee for more than 4 hours.