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 picking up slice tomatoes and placing inside a container and placed on the cook line with no gloves on. Stop sale was issued.

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed a cracked egg in a container. All raw shelled eggs were discarded.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee picking up slice tomatoes and placing inside a container and placed on the cook line with no gloves on. Stop sale was issued.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet cream (46F – Cold Holding); sour cream (45F – Cold Holding) at the front counter reach in cooler 3 hours before inspection. Advise operator to place items under ice. **Corrective Action Taken** **Repeat Violation**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (133F – Hot Holding)stored on the steam table, operator reheated items to grits (183F – Reheating). **Corrective Action Taken** **Repeat Violation**