High Priority – Cook washed hands with no soap. Reviewed proper hand washing. Cook washed hands with soap. **Corrected On-Site** **Warning**

High Priority – Cook dried hands on his apron after washing. Reviewed using paper towels. **Warning**

High Priority – Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed proper hand washing. Dish washer washed her hands. **Corrected On-Site** **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. Cook placed cheese on top of an already cooked omelette. Reviewed bare hand food contact with cook. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F – Reheating); oat meal (120°F – Reheating); gravy (118°F-120°F – Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. **Warning**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F – Reheating); oat meal (120°F – Reheating); gravy (118°F-120°F – Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. See stop sale **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (115°F-120°F – Hot Holding)on shelf above grill. Cook stated for less than one hour. Cook placed sausages on grill for reheating. Sauce Hollandaise (95°F-100°F – Hot Holding) left out on prep table for less than one hour. Cook reheated sauce to 167°F **Corrective Action Taken** **Warning**

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 200ppm+ at cook line. Cook set up fresh solution @75ppm. **Corrected On-Site** **Warning**