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. Observed Employee with bare hands put frozen Hamburger on the grill then handle hamburger buns and put mayonnaise on the buns, put cheese on a cooking hamburger, put hamburger together then pick up the prepared hamburger with their bare hands and wrap the burger. **Repeat Violation** **Admin Complaint**

High Priority – Rodent activity present as evidenced by rodent droppings found. Observed 40 rodent droppings behind the two ice chests in the one room kitchen,and 5 rodent droppings behind the reach in cooler. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: Cheese (48F – Cold Holding); cut leafy greens (47F – Cold Holding) Ambient Temperature 52F. Manager moved items to other reach in cooler and advised that the items had been there for the past hour.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose Bibb behind ice chest in kitchen