High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled knife that was sitting on raw pork and without washing hands employee removed container of cooked pork from rotating cooker, discussed with operator employee washed hands. **Corrected On-Site**

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 washing dishes moved trash can with hands and after without washing hands employee handled clean and sanitized knifes, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to 200ppm. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooked onions (53F – Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on flat top to reheat for hot holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line cooked cactus and onions (101F – Hot Holding) per operator product held at room temperature for approximately 30 minutes, discussed with operator who placed product to reheat to 165F+. **Corrective Action Taken**