High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came to cook line from the back; started cooking foods , didn't wash hands before; Educated operator; **Warning**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, proceeded to flip potatoes, touch many utensils without washing hands; educated operator; employee ignored suggestions and continued to plate foods; **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone and water cup; stared cooking food like hash browns without changing gloves and washing hands; educated operator; advised to wash hands; **Warning**

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 cooked potatoes with bare hands while plating the food; operator educated; **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (60F – Cold Holding); feta (60F – Cold Holding); cooked potatoes (57F – Cold Holding); in three door sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 2 hours; operator chose to add foods on TPHC form and discard at 11:00 am; emailed and reviewed form; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (48-52F – Cooling)at 8:33 to 54 F at 8:50 since 7:00 ; in 3 door sandwich table at cook line ; at this rate food will not reach 41 F or below within 4 hours ; operator decided that will discard food at 11:00 am; emailed TPHC. form **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (101-89F – Hot Holding); under flat top ; as per operator food kept from 7:00-11:00 am; no form no time tracking ; reviewed TPHC and emailed form ; **Corrective Action Taken** **Warning**