High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line, chef crack eggs into pan to cook, then proceeded to plate eggs with with other items without washing hands after cracking the eggs. **Warning**

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. Observed dish washer employee take trash bag out of garbage, then proceeded to remove clean dishes from dish washer machine, without washing hands. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at reach in cooler at cook line, smashed chickpeas (47F – Cold Holding); tuna salad (46F – Cold Holding), as per dated label from 7/18 and 7/19. Operator removed to discard. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at storage rack in kitchen, butter (87F – Cold Holding). As per owner for about 2 hours, it is needed to soften butter for dough. Provided operator with Time as Public Health Control Procedures. Operator advised employee to begin using butter to make dough. Observed at prep table cooler quinoa (45F – Cold Holding). As per operator was placed in prep area from cooler about 2 hours ago. Observed at storage rack next to cook line, shelled eggs (52F – Ambient); pooled eggs (63F – Cold Holding). As per operator for less than an hour. Chef placed into ice bath to cool. Observed at reach in cooler at cook line, smashed chickpeas (47F – Cold Holding); tuna salad (46F – Cold Holding), as per dated label from 7/18 and 7/19. Operator removed to discard. **Warning**