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 an item off the floor then handled clean gloves without washing their hands. Employee discarded the gloves then washed their hands. **Corrected On-Site** **Warning**

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. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle. **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle. **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 reach in cooler on the left side of the cook line American cheese (55F – Cold Holding); Swiss cheese (55F – Cold Holding); Salmon lox (51F – Cold Holding); Salmon patie (51F – Cold Holding); Pooled eggs (52F – Cold Holding); Feta cheese (53F – Cold Holding); Blue cheese (53F – Cold Holding); Leafy greens (65F – Cold Holding); Turkey (54F – Cold Holding); Chicken (54F – Cold Holding). Chef stated the items had been placed the reach in cooler for approximately 1 hour. Chef place all the items in the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**