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 picked up an item from the floor then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler on the cook line Cooked pasta (55F – Cold Holding); Shrimp (54F – Cold Holding); Salmon (55F – Cold Holding); provolone cheese (57F – Cold Holding); Cooked vegetables (55F – Cold Holding); Cut tomatoes (54F – Cold Holding); Poultry (56F – Cold Holding); Scollops (53F – Cold Holding) chef stated the items were stored in the reach in cooler for approximately 3 hours. Chef packed all the items with bags of ice. **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. Marinara (115F – Hot Holding); Meatballs (117F – Hot Holding) stored in the hot holding unit next to the cook line. Chef stated the items were heated above 165F and placed in the hot holding unit for approximately 1.5 hours. Chef removed and reheated the items above 165 and placed them in hot holding on the grill. **Corrected On-Site** **Warning**