High Priority – Dented/rusted cans present. See stop sale. Dry-storage shelf a. Two #10 cans of mushrooms. **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave and go outside of establishment and then return and begin engaging in food preparation touching clean tongs without washing hands and not placing on gloves when entering in food preparation area. Discussed with operator proper hand-hygiene techniques. **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. Observed employee leave and go outside of establishment and then return later and begin engaging in food preparation, touching clean tongs without washing hands and not placing on gloves when entering in food preparation area. Employee handling 12 hoagie buns that are being served to the public with bare hands. Bread not reheated to 145f. Employee stated the he can't cook with gloves on. I offered a solution that employee can used deli paper to handle ready-to-eat bread. Employee continued to bare hand touch bread. Discussed with operator proper hand-hygiene techniques. **Warning**

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee handling 12 hoagie buns that are being served to the public with bare hands. Bread not reheated to 145f. **Warning**

High Priority – Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Observed employee leave and go outside of establishment and then return later and begin engaging in food preparation, touching clean tongs without washing hands and not placing on gloves when entering in food preparation area. Employee handling 12 hoagie buns that are being served to the public with bare hands. Bread not reheated to 145f. Employee touching 12 hoagie buns with bare hand and bread is not being reheated to 145f. I informed the operator and employee that I was issuing a stop sale notice and they continued to serve the Philly cheese steak sandwiches to the public. **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter across from flat-top grill at 11:45am a. cut lettuce (73F – Cold Holding); b. sliced tomatoes (71F – Cold Holding) Front line a. cut lettuce (63F – Cold Holding); b. sliced tomatoes (59F – Cold Holding) Operator placed items in ice bath. Re temp at 1230pm a cut lettuce 60f b. sliced tomatoes 63f c. cut lettuce 49f d. sliced tomatoes 48f **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooks line at 12:00pm a. meatballs in tomato sauce (112F – Hot Holding) Operator turned up crock pot re temp at 12:35pm a meatballs in tomato sauce 148f **Corrective Action Taken** **Warning**