High Priority – Dented/rusted cans present. See stop sale. 2 dented cans of sausage gravy in back dry food storage area.

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 on cook line touching toast and omelette with bare hands without any additional preparation before placing on plate, employee put on gloves. **Corrective Action Taken**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of banana pudding in standing reach in cooler on prep area in kitchen dated 3/20.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F – Cold Holding); sausage (46F – Cold Holding); cut tomatoes (47F – Cold Holding); diced ham (47F – Cold Holding) in reach in cooler make table on on cook line, per employee lid and doors consistently open and closed for less then 2 hours, temperature of cooler turned down. cut watermelon (47F – Cold Holding); shredded cheese (47F – Cold Holding); butter (48F – Cold Holding); rice (46F – Cold Holding) in standing reach in cooler in back prep area, per employees door has been consistently open for no more then 30 minutes, all items moved to different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**