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 order entry, point of sale system customer payment/change then prepared drinks, picked up/served plated food for/to customers without washing hands. Employee entered kitchen from outside/dining room and began preparing food for customers without washing hands. Advised Operator of proper hand washing/requirements. **Warning**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then continued preparing/plating ready to eat/cooked food without washing hands. Advised Operator of proper hand washing/requirements. **Warning**

High Priority – Non-food grade "Thank You" bags used in direct contact with food (raw pork and raw steak). Non-food grade garbage/trash bag used in direct contact with bread. Advised Operator to use only food-grade bags/containers for food storage. **Warning**

High Priority – Raw animal food (raw salmon) stored over or with unwashed produce (unwashed oranges). Operator moved unwashed oranges out from under raw salmon. **Corrected On-Site** **Warning**

High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 8 rodent droppings behind front counter on floor in/in front of/under/behind reach in coolers/cabinets Approximately 3 rodent droppings in kitchen on shelf under prep table with countertop steam table. Approximately 2 rodent dropping in kitchen on top of packaged beer. Approximately 4 rodent droppings in kitchen on floor under/behind equipment/prep tables/shelving. Approximately 20 rodent droppings in kitchen on floor and on top of single service article boxes at dry storage area. Advised Operator to remove rodent droppings, clean/sanitize areas and discard contaminated single service articles. **Warning**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single flip top cooler by rear exit door; sliced cheese (50F – Cold Holding); cooked potatoes (45F – Cold Holding). Operator stated items not prepared or portioned today, held overfilled in pan on make top/removed from refrigeration less than 2 hours, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At counter top steam table; cooked beans (120F – Hot Holding). Operator stated cooked beans reheated on cooktop prior to being held for less than 2 hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Warning**