High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back room kitchen to cook line and started cooking foods without washing hands before; educated; advised to wash hands

High Priority – Food with mold-like growth. See stop sale. Whole washed rotten tomatoes inside cooler at cook line

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Advised operator to discard

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets(76F – Cold Holding) in ice at expo line; as per operator food out of temperature for approximately 1 hour; ice bath not properly set up to keep food under 41 F; operator added ice ; pancake batter (77F – Cold Holding);next to waffles irons on prep table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved back to cooler; **Corrective Action Taken** **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. cooked potatoes (78F – Hot Holding)on the flat top at cook line; as per operator food out of temperature for approximately 1 hour; advised to reheat to 165 F for hot holding or move to cold holding unit; operator placed inside cooler; **Corrective Action Taken**