High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Vegetable soup stored in the reach in cooler with a date mark of 3/23. Chef discarded the soup.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean dishes without washing their hands. Dishwasher rewashed the dishes and washed their hands. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable soup stored in the reach in cooler with a date mark of 3/23. Chef discarded the soup.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 54F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the cheese was stored in the reach in cooler for approximately 30 minutes. Chef emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**