High Priority – Employee dried hands on clothes/apron/soiled towel after washing. At Ccookline area, employee handled, soiled wiping cloth, and then proceeded to prepare food for order without washing their hands -educated operator-employee wash their hands properly. **Corrective Action Taken**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and change gloves without washing their hands – educated operator- employee washed their hands properly. **Corrective Action Taken**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At expo station- Employee handled dirty dishes than Proceeded to wash their hands for approximately eight seconds then engage in handling clean utensils, and equipment-educated operator- employee washed their hands properly.

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. At Expo station -Employee touched her face and then proceeded to handle clean equipment and bottles of hot sauce without washing their hands -educated operator employee washed their hands.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed Employee pick up soiled equipment from floor. Employee proceeds to clean grill then handle ham from the flip top cooler and engaged in food preparation with out changing their gloves or washing their hands.

High Priority – Live, small flying insects found. At dishwashing area, approximately 45 small flying insects, landing on clean utensils equipment, walls and boxes of soda. At dining room- bar counter area -approximately 3 small flying insects landing on walls.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -Observed in walk in freezer raw beef patties not commercially packaged stored over ready to eat onion rings. Educated operator. Operator stored properly. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Observed Tuna dated 10/5 in flip top cooler not used within seven days after preparation – **see stop sale **

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed in flip top cooler cooked peppers (45F – Cold Holding). Per operator not prepared or portioned today. Per operator out of temperature due to service for approximately 15min. Operator placed in freezer to quick chill.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed French toast batter, pancake batter, and pooled eggs being held on time as a public heath control with no time mark-operator time mark for remaining three hours.