High Priority – Dented/rusted cans present. See stop sale. At dry storage back prep area- one dent can of tomato juice- see stop sale. **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline employee plated raw/undercooked eggs and touched them while wearing gloves- than the employee proceeded to change their gloves and handle clean equipment/ prepare food without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects found At dishwashing area adjacent from the cookline- approximately 15 small flying insects landing on walls, curtains, and on shelves with clean dishes. At server station/ bar area in dinning room- approximately 5 small flying insects landing on shelves and walls above prep tables / coffee machine. At back prep area kitchen approximately 12 small flying insects landing on walls, storage shelves, and clean utensils and food storage containers. **Repeat Violation** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked sausage patties- operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale. **Warning**

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. At reach in cooler near flat top by cookline- cooked eggs 47-50F – cold holding, cooked turkey sausage 47-50F – cold holding, raw salmon 47-50F – cold holding, raw breaded chicken 47-50F – cold holding,- food not prepared or portioned today- food out of temperature overnight – see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding – food not prepared or portioned today- food out of temperature overnight – see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near flat top by cookline- cooked eggs 47-50F – cold holding, cooked turkey sausage 47-50F – cold holding, raw salmon 47-50F – cold holding, raw breaded chicken 47-50F – cold holding,- food not prepared or portioned today- food out of temperature overnight – see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding – food not prepared or portioned today- food out of temperature overnight – see stop sale. **Repeat Violation** **Admin Complaint**