High Priority – – From initial inspection : High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee touching multiple dirty surfaces and taking orders, started working with food and no hand washed occurred. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-02-28: **Time Extended** – From follow-up inspection 2024-02-29: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended**

High Priority – – From initial inspection : High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the cook line, male employee cracked a raw shell eggs and immediately after handle a cleaned plastic to go container and served soup and cooked egg (no observable cross contamination observed) Inspector addressed all handwash violations with person in Charge. **Warning** – From follow-up inspection 2024-02-28: **Time Extended** – From follow-up inspection 2024-02-29: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended**

High Priority – – From initial inspection : High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At the prep area, observed Male employee working with raw frozen chicken switched to work with cooked food (chicken) and handled cleaned containers. **Warning** – From follow-up inspection 2024-02-28: **Time Extended** – From follow-up inspection 2024-02-29: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended**

High Priority – – From initial inspection : 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. At the prep area, observed male employee cutting Chinese cabbage with no gloves, Inspector instructed to washed his hands and use gloves, employee started wearing gloves no hand washed occurred. **Warning** – From follow-up inspection 2024-02-28: **Time Extended** – From follow-up inspection 2024-02-29: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended** – From follow-up inspection 2024-03-01: **Time Extended**