High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10 seconds. Had employee rewash their hands. **Corrected On-Site**

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. Employee answered a phone call and then picked up a pizza spatula without washing their hands. Had employee rewash their hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken eggs stored over ready to eat sauces in the walk in cooler. Operator removed the eggs. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the make table: Chopped tomatoes (46F – Cold Holding). Chopped tomatoes were stored above the fill line. Operator stated it had been out for approximately 1hr. Operator placed food in the reach in cooler. Observed on the cook line: Garlic in oil (56F – Cold Holding); Operator stated it had been out for approximately 1hr. Operator placed garlic in a reach in cooler. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the pizza heat table: Cheese pizza (80F – Hot Holding) Operator stated it had been out for approximately 1hr. Operator reheated pizza to 145F and turned on the heat lamp/table. **Corrective Action Taken**