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. At dishwashing area- employee cracked raw handled dirty dishes than proceeded to handle clean dishes without washing their hands – educated operator- employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooler – Tiramisu 46F- cold holding, – food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. At flip top cooler by cookline area – 1cooked peppers 50F-cold holding, cut cheese 50F- cold holding, cooked chicken wings 51F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice bags to quick chill, **Corrective Action Taken* **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 has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for beef and chicken empanadas held under 4 hour time as a public health control- food out past 4.5 hours- see stop sale. **Warning**