High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handle clean food equipment at cook line Employees advised to wash hands after touching soiled surface or face/ body part **Corrective Action Taken**

High Priority – Food placed in soiled container/equipment. Observed sugar and other grain foods inside soiled plastic containers with black mold like stains on inside and outsides of container Advised employees to remove food from containers at time of inspection.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghetti (49F -cold holding); inside reach in cooler at cook line Per operator food not prepped or portioned today, and unaware of how long food was out of temperature See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed calamari (60F – Cold Holding) Running under 85F water in triple sink Per operator food not prepped or portioned today and left out of temperature for approximately 1 hour Advised operator of coldholding temperatures and to thaw items properly Observed cooked spaghetti (49F -cold holding); inside reach in cooler at cook line Per operator food not prepped or portioned today, and unaware of how long food was out of temperature See stop sale **Repeat Violation** **Admin Complaint**