High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen/establishment to rear exit door and then handled clean equipment, clean utensils and prepared beverages/food for customers without washing hands. Advised Operator of proper hand washing requirements. **Warning**

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 handled soil dishes while washing/rinsing then handled clean/sanitized dishes while removing from dishwasher and placing to dry/store without washing hands. Advised Operator of proper handwashing requirements. **Warning**

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. Employees touched face (mouth/nose/forehead) and hair while scratching/rubbing/repositioning then continued handling clean equipment, clean utensils and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements. **Warning**

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. Employees touched cellphones, garbage can, picked trash up off floor then continued handling clean equipment, clean dishes and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements. **Warning**

High Priority – Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. At wait station/expo line double sliding glass door reach in cooler; milk (46F – Cold Holding); sour cream (46F – Cold Holding); cream cheese (47F – Cold Holding); coleslaw (49F – Cold Holding); butter (46F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. Stop sale explained/communicated to Operator who acknowledged and then communicated to servers that items must be discarded. Items continued to be served to customers after stop sale issued/communicated to staff. **Warning**

High Priority – Roach activity present as evidenced by live roaches found. Approximately 2 live roaches in kitchen crawling on floor next to oven. Advised Operator to eliminate live roaches, clean/sanitize area. **Warning**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customers table and then picked up plated food, prepared beverages and toasted bread for customers without washing hands. Advised Operator of proper hand washing requirements. **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (butter and ultra pasteurized half and half) re-served to customers. Butter and ultra pasteurized half and half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale. **Warning**

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 wait station/expo line double sliding glass door reach in cooler; milk (46F – Cold Holding); sour cream (46F – Cold Holding); cream cheese (47F – Cold Holding); coleslaw (49F – Cold Holding); butter (46F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. **Warning**

High Priority – Time/temperature control for safety food (butter and ultra pasteurized half and half) re-served to customers. Butter and ultra pasteurized half and half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale. **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/expo line double sliding glass door reach in cooler; milk (46F – Cold Holding); sour cream (46F – Cold Holding); cream cheese (47F – Cold Holding); coleslaw (49F – Cold Holding); butter (46F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. At wait station ice bath; ultra pasteurized half and half (50F – Cold Holding). At cook line flip top cooler; diced ham (45F – Cold Holding); sliced cheese (51F – Cold Holding). Operator stated items not prepared/portioned today, held for less than 4 hours, added ice/moved to walk-in. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; cooked potatoes/eggs/batter/cheese/cooked onions (TPHC). Operator stated items held using 4 hour time control option, held less than 4 hours, no time marking. Advised Operator to apply appropriate time marking and discard products no later than a total of 4 hours. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked sausage (120F – Hot Holding); cooked spinach dip (121F – Hot Holding). Operator stated sausage cooked and cooked spinach dip reheated prior to being held for less than 4 hours, reheated to 165F+, to be held at 135F or above. **Corrected On-Site** **Warning**

High Priority – Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over/with oats and coffee. Operator moved rubber cement. **Corrected On-Site** **Warning**