High Priority – Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing. **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw fish to handling clean plates and ready to eat food no hand wash. Advised Operator to have employees wash hands when switching from raw to ready to food . **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised Operator to have employees wash hands after touching face and before handling unwrapped single service articles. **Warning**

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 cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food. **Warning**

High Priority – Employee washed hands with no soap. At cook line; employees are washing hands without soap. Advised Operator to have employees wash hands with soap. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F – Cold Holding); chicken empanada (55°F – Cold Holding); cooked noodles (58°F – Cold Holding); cooked pork (51°F – Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F – Cold Holding); chicken empanada (55°F – Cold Holding); cooked noodles (58°F – Cold Holding); cooked pork (51°F – Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale. **Warning**