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. At cookline- employee touched face then grabbed clean cooking utensil and plated food for order without washing their hands – educated operator – employee washed hands, **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found At large dry storage area- approximately 3 small flying insects landing on silver service items and boxes of food. At small dry storage area approximately 3 small flying insects landing on boxes of single service containers. **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At walk in freezer raw chicken not commercially packaged – operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter area- Ranch dressing 46-50F- cold holding, creamer 47F- cold holding, butter 46-48F- cold holding – food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At cookline area- at multiple reach in coolers -cut tomatoes 50F- cold holding, chopped lettuce 49-50F- cold holding. #4 raw salmon 46-49F – cold holding, Raw shrimp 46-48F- cold holding, chopped tomatoes 49F – Cold Holding); cooked beans 50F- Cold Holding; blue cheese 49-50F – Cold Holding; pico (49-54F- Cold Holding); cooked onions (49-52F – Cold Holding; pico (41F – Cold Holding);#7 garlic sauce (45-56F – Cold Holding); chopped tomatoes (42F – Cold Holding); black beans (51F- Cold Holding); salsa 47-50F- cold holding, cut cherry tomatoes (47-49F- cold holding ; spring mix (49F – Cold Holding); beans (41F – Cold Holding); ranch (45F – Cold Holding); raw chicken (49-51F – Cold Holding); sliced tomatoes (50-53F – Cold Holding); stuffed mushrooms (47-50F – Cold Holding); cooked green beans (50F- Cold Holding); raw burger (49F – Cold Holding); raw steak 47F-50F – Cold Holding); raw chicken 47-53F- cold holding , egg wash 50F- cold holding, sliced cheese 50-52F – Cold Holding); ; crab 46-50F- cold holding , raw shrimp 46-51F- cold holding , raw chicken (47-52F- cold holding, tuna (47F – Cold Holding); Coleslaw (50F- cold holding, chicken balls (47F-53F – Cold Holding); cheese (47F – Cold Holding)- food not prepared or portioned today- food out of temperature for 3 hours- operstor placed ice bags on food to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline in pan near flattop area-Cooked mushrooms 78-90F- hot holding- food out of temperature for 2 bourse operator moved to Walk in cooler to quick chill. **Corrected On-Site** **Warning**