High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly landed on raw chicken at chicken tumbler area. See Stop Sale . 1 fly at the grill area 1 fly at rice prep / hot holding boxes area 1 fly in the dry storage

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took food order at drive trough window, touched ear/ microphone headset than proceeded to touch bread, filled rice and beans containers and bagged the order. Employee did not change gloves and wash hands before changing tasks; handling food. Reviewed proper glove change and handwash with manager and employee.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-55°F – Cold Holding) at main food holding/ serving area. Container stacked above the rim. Food not portioned or prepared today. Food out of temperature for less than four hours. Operator divided container into smaller portions and placed cheese in walk-in cooler to quick chill. **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary over 400ppm) Operator fixed quaternary solution to 200 ppm **Corrected On-Site**