High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work, touched their face and proceeded to handle clean utensils for order without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler at end of cookline – raw ground beef stored over raw pork- operstor removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter area – Cooked pasta 73F- cold holding, pooled eggs 73F- cold holding chicken stock 73F- cold holding, oil and garlic 73F- cold holding, – food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in reach in freezer to quick chill. **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. At stove on cookline – Meatballs 87F- hot holding, marinara sauce 102F- hot holding- food out of temperature 2 hours- operator placed to be reheated. **Corrected On-Site** **Repeat Violation** **Admin Complaint**