High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling customer payment/change, point of sale/order entry system then handled clean equipment, clean utensils, unwrapped single service take out articles to prepare/package food for customers without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double upright stainless ; raw shell eggs (49F – Ambient Air Temperature). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double upright stainless ; raw shell eggs (49F – Ambient Air Temperature). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless ; cut lettuce (50F – Cold Holding); goat cheese (50F – Cold Holding); cooked turkey (44F – Cold Holding); cooked chicken (50F – Cold Holding); pasteurized egg whites (49F – Cold Holding); cream cheese (46F – Cold Holding); cut kale (50F – Cold Holding); tuna (50F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless ; cut lettuce (50F – Cold Holding); goat cheese (50F – Cold Holding); cooked turkey (44F – Cold Holding); cooked chicken (50F – Cold Holding); pasteurized egg whites (49F – Cold Holding); yogurt (46F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless ; cut lettuce (50F – Cold Holding); goat cheese (50F – Cold Holding); cooked turkey (44F – Cold Holding); cooked chicken (50F – Cold Holding); pasteurized egg whites (49F – Cold Holding); cream cheese (46F – Cold Holding); cut kale (50F – Cold Holding); tuna (50F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless ; cut lettuce (50F – Cold Holding); goat cheese (50F – Cold Holding); cooked turkey (44F – Cold Holding); cooked chicken (50F – Cold Holding); pasteurized egg whites (49F – Cold Holding); cream cheese (46F – Cold Holding); tuna (50F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen; butter (86F – Hot Holding). Operator stated butter reheated prior to being held for less than 1 hour, time marked to be discarded within a total of 4 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical (butane and quaternary ammonia tablets) improperly stored over food and clean utensils. Operator moved chemicals to floor. **Corrected On-Site** **Warning**