High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began placing food items on shelf in walk-in cooler. Manager had employee wash hands. **Corrective Action Taken**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up paper from floor and began to prepare drinks without washing hands. Manager had employee wash hands. **Corrective Action Taken**

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. Employee touched lettuce and tomatoes while preparing a salad. Manager instructed employee to use tongs or gloves to prepare salads.

High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2023. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to pizza oven: tomatoes (47F – Cold Holding); ham (46F – Cold Holding); sausage (47F – Cold Holding); cheese (46F – Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F: ham (41F – Cold Holding); tomatoes (40F – Cold Holding); cheese (41F – Cold Holding). **Corrected On-Site**