High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wiping cloth at pizza station then proceed to handle ready to eat pizzas Advised employees of proper hand washing **Corrective Action Taken**

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 take out and cut ready to eat pizzas, touch edges of pizza with bare hands on pizza tray front counter Advised employees that without an approved Alternative Operating Procedure, gloves must be worn when in direct contact with ready to eat foods **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over ready to eat peppers and sauces in reach in cooler at cook line Observed raw beef tenderloin stored over ready to eat sauces inside walk in cooler Operator removed **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked egg plant in reach in cooler made on 3/7 Food exceed 7 days past prepping See stop

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked egg plant in reach in cooler made on 3/7 Food exceed 7 days past prepping See stop