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 the dish washer touch dirty dishes and remove the clean dishes with out changing gloves and washing his hands.

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 a line cook put arugula on a plate with his bare hands. The chef discarded the arugula. **Corrected On-Site**

High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 a line cook put arugula on a plate with his bare hands. The chef discarded the arugula.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The chef put the eggs in the bottom shelf. **Corrected On-Site** **Repeat Violation**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F – Cold Holding); sliced tomatoes (48F – Cold Holding); at the preparation reach in cooler. As per the chef the items had been on line approximately three hours. The chef put the items in the bottom of the refrigerator to cook them down. **Corrective Action Taken**