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. Employee touched hair and then put on gloves and continued handling/packaging food without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from sweeping floor, touched dust bin with hands to empty into garbage can and then went into walk-in cooler and brought out pan on lettuce and placed on line no hand wash. Discussed with Operator. Operator discussed with employee who then washed hands. Customer removed bottle cap from bottle dropped on floor, handed to employee, employee rinsed customer bottle cap in hand washing sink, handed back to customer and then continued handling/packaging food without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 live, small flying insects in kitchen flying around/landing on boxes of single service articles/walls. Approximately 2 live, small flying insects in kitchen dish area flying around/landing on wall behind clean dish storage/drying rack. **Admin Complaint**

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. House made mild salsa (46F – Ambient Cooling 2:00pm) . Operator stated salsa prepared at 10:00am, did not reach 41F within 4 hours. Cut lettuce (52F – Ambient Cooling 1:30pm). Operator stated lettuce cut at 8:00am, did not reach 41F within 4 hours. Shredded cheese (50F – Ambient Cooling 2:00pm). Operator stated cheese was shredded at 10:00am, did not reach 41F within 4 hours. See Stop Sale. **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. House made mild salsa (46F – Ambient Cooling 2:00pm) . Operator stated salsa prepared at 10:00am, did not reach 41F within 4 hours. Cut lettuce (52F – Ambient Cooling 1:30pm). Operator stated lettuce cut at 8:00am, did not reach 41F within 4 hours. Shredded cheese (50F – Ambient Cooling 2:00pm). Operator stated cheese was shredded at 10:00am, did not reach 41F within 4 hours. See Stop Sale. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At make line queso cheese (130F – Hot Holding); Operator stated that item was reheated prior to being placed in steam table, held less than 4 hours. operator moved item to be reheated to 165F. **Corrective Action Taken** **Warning**