High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using personal phone and touching clean utensils, and foods without washing hands first; Educated. Employee washed hands. **Corrected On-Site**

High Priority – Employee washed hands with no soap. Observed employee numerous times using personal phone coming in and out of the kitchen touching clean utensils and washing hands without just plain water. Educated. Employee washed hands properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. canned pickled vegetables (80F – Cold Holding) jars at front counter by the register; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; moved inside cooler to quickly chill; cheese (68F – Cold Holding); on the prep table at the back of the kitchen; food removed from freezer earlier to thaw out; food out of temperature for approximately 2 hours; food moved inside cooler walk-in cooler; **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (120F – Hot Holding); at steam table in the front; food double panned; sent to be reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**