High Priority – – From initial inspection : 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. Male employee in kitchen touched face and apron multiple times and continued to cook without washing hands. Male employee on cookline touched raw country fried steak then continued to touch utensils without washing hands. Female employee entered kitchen from dining area and scooped ice without washing hands. Female employee put on gloves and buttered toast without washing hands. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-08-24: Female employee entered kitchen and put on gloves to place bread in toaster without first washing hands. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table on cookline: shredded cheese 47F-48F. Sliced cheese 46F-49F. Items are over load limit of make table. Manager moved sliced cheese to inside of unit and placed shredded cheese in shallow pans. In server station: butter packets 68F-69F in dish of ice. Manager moved into reach in cooler. Discussed TPHC with manager.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-08-24: Butter packets 64F in ice bath in server station. Server stated the butter is placed back in refrigerator when there is a lot of condensation. Educated operator on proper method of utilizing ice bath for temperature control. **Admin Complaint**