High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees in kitchen touching hair with bare hands then continuing to handle clean equipment and make food orders without washing hands between tasks.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F – Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F – Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F – Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F – Cold Holding); cooked green peppers and onions (60F – Cold Holding); shredded mozzarella cheese (60F,54F,54F – Cold Holding); ricotta cheese (61F – Cold Holding); Alfredo sauce (61F – Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelves over reach in cooler in kitchen, bottle removed. **Corrected On-Site**