High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working with food no hand wash. Educated employee and employee washed hands.

High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with garnishes and cheese on cook line. Educated employee and he washed hands and put spoon in garnishes. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over shredded mozzarella in rear prep area refrigerator. Employee moved cheese. **Corrected On-Site** **Repeat Violation**

High Priority – Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in bar area on floor, 2 rodent droppings next to prep table in kitchen, 8 rodent droppings under the 3 compartment sink in kitchen, 15 rodent droppings in dry storage room, 3 rodent droppings on top of hot water tank in dry storage area, 23 rodent droppings in rear storage room near bathrooms, 8 rodent droppings on chair and high char in hall near bathroom.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream 53F. Employee put cream on ice. **Corrective Action Taken**