High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, dishwasher handled dirty dishes then proceeded to touch clean dishes without washing hands. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, butter (61F – Cold Holding), not prepared or portioned today. Operator stated items placed held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator moved product to different cooler to quick chill. At cook line low boy, Buttermilk marinated raw chicken (47F – Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am, see stop sale. **Corrective Action Taken**