High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handle raw beef then proceeded to handle clean utensils to plate mashed potatoes- educated operator – employee washed hands.

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. At cookline Employee plated (touched) toasted sandwich with bare hands – educated operator- see Stop sale.

High Priority – Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. At cookline Employee plated (touched) toasted sandwich with bare hands – educated operator- see Stop sale.

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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. At cookline Employee plated (touched) toasted sandwich with bare hands – educated operator- see Stop sale.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15 flies by three compartment sink – landing on clean dishes by sink.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline-Raw turkey over gravy – operator moved raw turkey to lower shelf. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In walk in cooler – raw chicken not commercially packaged over raw beef- operator moved chicken to lower shelf. **Corrected On-Site**

High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 18 rodent droppings in dry storage area on floor- under dry storage shelving unit – near kitchen area- operator cleaned and removed all rodent droppings- sanitized area. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line- Pooled eggs 64F- cold holding- operator states food out of temperature for 2 hours- food left on counter- operator discarded food. At cook line -raw shelled eggs 64-65F- cold holdi g – operator states food left out for 30 minutes- operator placed in reach in cooler to quick chill. At flip top cooler at cookline -shredded cheese 50F- cold holding- operator sates food out of temperature for 30 minutes- food double panned- operator placed in walk in cooler to quick chill. **Corrective Action Taken**