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 grabbed toast from pass through window with bare hand, set toast down on board then placed gloves on, inspector spoke to employee about using a utensil to get toast down or wear gloves before touching toast. **Repeat Violation** **Admin Complaint**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on wooden table in front of ice machine.

High Priority – Non-food grade paper/paper towel used as liner for food container. White paper towels lining containers of green onions, chives, mint, and other varies herbs in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter mixture (59F – Cold Holding) item sitting on top part of cooler, operator stated item was out of cooler for no more than 2 hours, he placed item back in cooler. butter pats (57F – Cold Holding) items on front counter by area where servers grab food to deliver to tables.

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer container at front coffee bar area tested over 500 ppm.