High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped hands on soiled cloth then proceeded to put on gloves and began preparing food without washing hands. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site**

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. At cook line, employee plating cut lettuce with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. Operator educated employee.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, butter and fresh garlic (96F – Hot Holding), per operator, item held out of approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto stovetop to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. At dry storage, cans of stainless steel cleaner stored on shelf above food products. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**