High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used cell phone before putting on gloves to go to make line without first washing hands. **Warning**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In 2 door reach in cooler opposite cook line, raw shell eggs (54F – Ambient). Per employee moved to unit at 8:00am from back reach in cooler (40F – Ambient). Employee moved eggs to fliptop cooler to rechill. **Corrective Action Taken** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door reach in cooler opposite cookline, cooked beef (56F – Cold Holding); cooked pork (63F – Cold Holding); raw steak (55F – Cold Holding); raw chicken (53F – Cold Holding). Per date marks on items, and confirmed by employee, all prepped/prepared and in unit more than 24 hours. **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler opposite cookline, cooked beef (56F – Cold Holding); cooked pork (63F – Cold Holding); raw steak (55F – Cold Holding); raw chicken (53F – Cold Holding). Per date marks on items, and confirmed by employee, all prepped/prepared and in unit more than 24 hours. See stop sale. Do not use unit until temperature can be maintained at 41F or colder.**Repeat Violation** **Repeat Violation** **Admin Complaint**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. One sanitizer bucket at cook line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site** **Warning**