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. Observed employee touched soiled spoon, that was stored with other dirty container in prep sink, then proceeded to touch container with rice without washing hands first. Educated employee who then washed hands **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found. Observed 1 fly insects found, flying around kitchen and storage room not landing on food or clean equipment Approximately 2 flying insects flying in the dining room area by window ledge and buzzing on customers **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to splash/dust. Open container with garlic cilantro sauce stored on right side of 3 compartment sink. As an employee removed dishes from sanitizer to store on shelf, water spilled inside container with sauce. Operator discarded **Warning**

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. While waiting to enter the building, noticed items on the salad station with no time mark. As we entered the kitchen, employees were putting stickers to lettuce, diced tomatoes, fiesta blend, shredded cheese. After talking to the manager, appropriate time marked presented, manager decided to discard the products **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer holding unit fries (118F – Hot Holding) fries held for 15 minutes. Operator decided to discarded the fries Steam table cut chicken (122F – Hot Holding); cooked today prior being held for 1 hour. Operator moved chicken to be reheated to 165F+ and be held to 135F+ Chicken wraps (79F – Hot Holding) held for 30 minutes. Manager decided to discard cooked peppers (120F – Hot Holding) cooked today before being held for 1 hour. Operator decided to discard the food **Corrective Action Taken** **Warning**