High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind counter/entered kitchen from dining room and began handling clean equipment, clean utensils and prepared food for customers without washing hands. Advised Operator/employee to wash hands properly. **Repeat Violation** **Admin Complaint**

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. Operator picked up dead roach from floor with bare hands and then handled clean equipment, clean utensils and containers of prepared food without washing hands. Advised Operator to wash hands properly. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line single door flip top cooler; half and half (45F – Cold Holding); milk (45F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours. Advised Operator to return items to 41F or discard within a total of 4 hours.

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At front line; cooked tapioca boba (82F – Reheating). Operator stated reheating for 2 hours, did not reach 135F within 2 hours, increased temperature as to rapidly heat to 165F held at 135F or above. **Corrective Action Taken**