High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee shredding cheese used for salads with barehands – discussed proper handling of ready to eat foods with employee – employee washed hands and put gloves prior to continuing to shred cheese **Corrective Action Taken** **Repeat Violation**

High Priority – Rodent activity present as evidenced by rodent droppings found. -Approximately 100 rodent droppings on shelf below steam table in salad station area – 3 rodent droppings on shelf above ice machine at beverage station – 50 rodent droppings on floor under shelving unit opposite triple sink in back cook line area -5 rodents droppings on floor under shelving unit in food prep area by exit door -30 rodent droppings in food storage room – 10 rodent dropping on floor at wait station in dining area – 12 rodent droppings on floor in dining area near restrooms -6 rodent droppings on floor at hostess/ check out area – 5 rodent droppings on floor at inside bar -6 rodent droppings on top of dishwasher

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham at 47° Restaurant made Dressings at 48° Tomatoes at 48° Operator placed in Walk in cooler