High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Total Hand wash time for cook was 15 seconds. Discussed with manager on duty .

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. Server cut potatoes, touching with bare hands before serving to customer. Discussed bare hand contact with manager on duty

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep cook rinsed knife in 3 compartment sink, then hung on knife rack, discussed with cook and manager on duty. Cook took knife to dish room **Corrective Action Taken**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys in kitchen, 1 in dry storage area, operator killed all and sanitized area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler, middle cook line – Swiss cheese (45F – Cold Holding); provolone cheese (47F – Cold Holding) , operator moved to metal pans and put in walk in cooler **Corrective Action Taken** **Repeat Violation**