High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handled dirty dishes then handled clean dishes from dishwasher. Dishwasher washed hands. **Corrected On-Site**

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. Observed server touch beard then served food and sauce; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler next to fryer: cooked wings (47F – Cold Holding) As per operator, transferred from walk in cooler 1 hour prior. Not prepped or portioned today. Operator moved to quick chill. At make table: sliced tomatoes (47F – Cold Holding) As per operator, transferred from walk in cooler since 1 hour. Not prepped or portioned today. Operator moved to quick chill. cooked pasta (42F – Cold Holding); cooked ribs (45F – Cold Holding) As per operator, taken out of cooler 1.5 hours prior to allow for cooler to be serviced. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**