High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Line employee added a glove after touching raw meat with out a hand wash

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. – employee finished sweeping floor, then handled clean to go tray 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. Line employee garnished a finished sandwich with bare hands, when observed, donned gloves

High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority – Rodent activity present as evidenced by rodent droppings found. – 12 droppings on the floor in the corner of the cooks line – 3 on the floor next to the mop sink -4 on the floor along wall under dish machine shelving (soiled dish side) **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler); hot dog (47° F – Cold Holding) – pork loin sitting off temperature control, 65-77F;