High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager touching face and hair with hands and then proceeded to handle clean equipment without washing hands between tasks.

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 pulling seasoning leaves off stems with bare hands, employee put gloves on. **Corrected On-Site**

High Priority – Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F – Cold Holding); cooked cauliflower (45F – Cold Holding); peas and ground beef (46F – Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. **Warning**