High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle fly swatter, touch clothes and upper section of arm then began to handle unwrapped single service box, touching insides of box; no hand wash. Chef discarded box and washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: cooked steak (47F – Cold Holding) As per employee, removed from cooler 1 hour prior while he made order. Not prepped or portioned today. Employee placed to quick chill. **Repeat Violation** **Admin Complaint**