High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen/expo line from dining room after taking customers order and handling menus previously held by customers then handled clean utensils, clean bowls and unwrapped single service portion cups to prepare/plate/package food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **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. Employee touched tongs while picking up from the floor after having been dropped then handled clean equipment and clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Food-contact surfaces not sanitized, before use. Do not use equipment/utensils not properly sanitized. Employee dropped food tray grabber/gripper onto floor then picked up and placed back in location to be reused without properly sanitizing/washing or rinsing. Operator discussed with employee who then removed to be properly washed, rinsed and sanitized through dish machine. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects found. Approximately 3 live, small flying insects found behind bar flying around/landing on clean cups and clean liquor measuring jiggers. Advised Operator to eliminate live, small flying insects, clean/sanitize cup/liquor measuring jiggers. **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At expo line right side steam table; chicken enchilada soup (125F – Hot Holding). Operator stated item reheated prior to being held in steam table for less than 1 hour, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**