High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched probe thermometer; walked inside waking cooler; touched hat; put gloves and started cooking food; no handwash Educated and asked to wash hands before putting gloves in to work with food;

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 cleaning dirty plates proceeded to unload dishwasher and clean bowls Educated employee

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and scratched leg touching his pants; touched clean pans and started to work with food; advised to wash hand after changing tasks or touching uniform;

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee discarded old coffee grinds from espresso holder by touching / slamming it on the rim of garbage can; refilled with coffee and placed back inside espresso machine to make new cup of coffee; Advised to sanitize or use different container to discard old coffee grinds

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Advised operator to store properly

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F – Cold Holding); sliced ham (47F – Cold Holding) raw shell eggs (54F – Cold Holding) in sandwich table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; Advised operator to move foods in different working cooler; or use TPHC and discard after four hours ; **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. pulled eggs (50-49 F – Cooling)at 9:36 to 51 F at 9:50 since 9:00; in sandwich table at cook line; at this rate food will not reach 41 F or below within 4 hours; thermometer inside cooler not working properly; advised to move food to ice or use TPHC form;

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (88F – Hot Holding) spinach (100F – Hot Holding) on top of cooler at cook line and on speed rack at cook line ; as per operator food outside for approximately 1 hour; as per operator using TPHC form; no form; no time mark either; operator could not find TPHC form; printed form and operator time marked **Corrected On-Site**