High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from dining area and without washing hands employees handled clean and sanitized plates of customer food, discussed with operator employees washed hands. **Corrected On-Site** **Warning**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator to correct solution to 400ppm. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked green beans (49F – Cold Holding); goat cheese (51F – Cold Holding); shredded cheese (50F – Cold Holding); boiled eggs (48F – Cold Holding); sliced tomatoes (52F – Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 3 hours, discussed cold holding with operator who closed lids to flip top. At front counter butter (80F – Cold Holding) per operator product not portioned or prepared today and held at room temperature to spread on bread, discussed with operator who moved product to time is a public health control operator time marked product, emailed operator time is a public health control form. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter next to soup kettle cooked pasta (86F – Hot Holding) per operator product not portioned or prepared today reheated and held at room temperature until served, discussed with operator who time marked product and placed on time is a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**