High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area- employee dropped container on floor and retrieved container- then proceeded to wash hands for 3secobds before engaging in food preparation- educated operator – employee washed their hands properly..

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked pasta -operator removed and stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler – cooked wings 50F-cold holding, cooked chicken 47F- cold holding, veal 51-56F-cold holding- food not prepared or portioned today – food out of temperature for 3.5 hours- operator p,aced in walk in freezer so quick chill. **Corrective Action Taken**

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. See stop sale. No time mark for pizza slices -operator time marked for remaining 3.5 hours. **Corrected On-Site**