High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen /walked behind bar from dining room/common area and began handling clean equipment and clean utensils used to prepare food/drinks for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Raw animal food (raw chicken) stored in top portion of make table over ready-to-eat food (cooked chicken wings) in bottom portion of make table – no complete physical barrier between top and bottom. Operator moved cooked chicken to other side of reach in of flip top cooler.

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. At cook line flip top cooler; sliced tomatoes (45F – Cold Holding). Operator stated tomatoes not sliced, not prepared or portioned today, held in double pan on make top overnight. See stop sale. **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; sliced tomatoes (45F – Cold Holding). Operator stated tomatoes not sliced, not prepared or portioned today, held in double pan on make top overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical (stainless steel polish) improperly stored on top of microwave on cook line. Operator removed. **Corrected On-Site**