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. Observe one employee at the front line pick up a piece of paper from the ground, then handled a bag of bagels. Discussed with employee. Employee washed hands at time of inspection. **Corrective Action Taken**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed one employee on the front line place cooked eggs into a holding container using her bare hands to slide eggs from spatula into holding unit. Discussed with employee and manager. employee reheated cooked eggs to 189°F at time of inspection. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 49°F at 9:30 AM inside front line reach in cooler from walk in cooler at 8:30 AM – cooled to 41°F to 47°F at 10:14 AM. Canadian bacon 48°F at 9:30 AM inside front line reach and cooler from walk in cooler at 8:30 AM – cooled to 44°F to 47°F at 10:13 AM. All items placed inside walk in freezer for quick cooling. **Corrective Action Taken**

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at three compartment sink tested at over 500 PPM. Manager readjusted Quaternary ammonia to 400 PPM at time of inspection. **Corrected On-Site**