High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and drink and continued to move pizza boxes without washing 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. Female employee chopping raw onions with bare hands. Employee placed gloves on hands during this inspection. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan with egg wash on shelf over honey mustard. Box with raw chicken on shelf over containers of fish. In reach in drawer unit on cookline: pan of raw sandwich steak in drawer over pan of shrimp. All were moved during this inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in make table at cookline: provolone cheese 50F. Mozzerella cheese 51F. Items were over stacked in trays, chef placed lower in pan. **Corrective Action Taken**