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. Server touching face with bare hands then continued to handle plated food and to go containers at service window without washing hands between tasks.

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. Server touching cut lemons with bare hands for drinks at server station near bar.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked gyro meat in walk in cooler in back of kitchen, gyro meat removed. Also raw fish stored over mushrooms in reach in cooler in corner of kitchen near fryers, all items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (44F – Cold Holding); jerk chicken soup (44F – Cold Holding) in back corner of walk in cooler, per employee both items have been in the walk in cooler overnight without any additional preparation.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili (44F – Cold Holding); jerk chicken soup (44F – Cold Holding) in back corner of walk in cooler, per employee both items have been in the walk in cooler overnight without any additional preparation.