High Priority – Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees entered kitchen/preparation area from waitressing/dining room then put on gloves/ prepared food, toasted/buttered bread, without washing hands. Operator educated employees who then washed hands **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shell eggs as he was taking them from the carton to a pan, then touched clean utensils and preparing/plating cooked foods without washing hands first. Operator educated employee who then washed hands **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Live, small flying insects found. 2 live small flying insects flying in kitchen landing on cutting board and containers of food. Advised operator to eliminate live small, flying insects, clean, and sanitize areas. **Admin Complaint** Priority: High Priority

High Priority – Observed: Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer Plastic wrapped plate of Raw salmon stored over cooked sweet potato fries. Operator corrected storage. **Warning** Priority: High Priority

High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked roast and prepared ham and cheese sandwiches. Operator corrected **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in cooler pooled raw shell eggs stored over whole raw shell eggs cooked for immediate service. Operator moved pooled raw shell eggs below whole raw shell eggs cooked for immediate service. **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Roach activity present as evidenced by live roaches found. 1 live roach crawling from kitchen into office. Operator eliminated live roach. 1 live roach in kitchen crawling in dry storage area. Operator eliminated. Advised Operator to clean sanitize. **Corrected On-Site** **Admin Complaint** Priority: High Priority

High Priority – Observed: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server carried soiled dishes to dishwashing area then touched /picked up plated food to be served to customers without washing hands. Operator educated employee who then washed hands. **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: 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. In standing cooler House made ranch sauce with milk (52F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight see stop sale. **Warning** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food (TCS) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. These items held on TPHC: pancake batter, pooled eggs, hash browns, butter,cheeses, sausages, cooked potatoes no time marked. Time marked on board said 11-3 at 9:30am. Discussed with operator corrected time marking on TPHC products **Warning** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In standing cooler House made ranch sauce with milk (52F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight see stop sale. At expo line butter (62F – Cold Holding) not prepared or portioned today per operator. Held for less than 4 hours. Added to TPHC list **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook top hot water bath; cooked house made chili (130F – Reheating). Operator stated cooked chili reheating for 2 hours, did not reach 165F within 2 hours, reheated to 170F, **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table spaghetti sauce with beef (114F – Hot Holding) at 9:30am. Operator stated sauce was cooked today and then moved to steam table around 9:00am. Operator moved sauce to be reheated to 165F+ and 135F or above.**Corrective Action Taken** In cook area butter (98F – Hot Holding) Operator stated butter reheated prior to be held for 1.5 hours. Advised operator to maintain butter at 135F+ or 41F- or use TPHC. **Corrective Action Taken** **Warning** Priority: High Priority