High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef cracked raw shell eggs with barehands, wiped hands on apron, immediately touched clean spatula to cook. Hands not washed. Educated on site. **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Ran three times. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F – Cold Holding); steak (49F – Cold Holding); burgers (49F – Cold Holding);roast beef (46F – Cold Holding) first reach in cooler drawer at cook line. Removed from walk in cooler less than four hours. Walk in cooler temping at 40F. Drawer not closing all the way. Items moved back to walk in cooler. **Repeat Violation** **Admin Complaint**