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. Employee placed dirty dishes in dish machine with bare hands then immediately handled the clean trays coming out of the dish machine without washing hands between tasks.

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 putting together tiramisu with bare hands in prep area, employee put in gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (64F – Cold Holding) sitting out on prep table in pizza make area in dining room, per employee oil was taken out of cooler less then 30 minutes prior and sat out of table, oil put in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**