High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go outside; return to kitchen, put gloves on then prepared pizza dough; no hand wash. Employee washed hands. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. Operator corrected. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ricotta (53F – Cold Holding); garlic, mayo, cheese sauce (50F – Cold Holding) since 11am At make table unit near stovetop: boiled eggs (45F – Cold Holding) stored since 11am Pizza make table: whipped ricotta (53F – Cold Holding); cooked sausage (54F – Cold Holding); shredded mozzarella (49F – Cold Holding); cooked baby meatballs (45F – Cold Holding); tuna salad (45F – Cold Holding) stored since 11am As per operator, all items removed from walk in cooler and placed in make tables at 11am. Not prepped or portioned today. Operator placed items in water on time as a public health control and moved other items to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, stove top : cooked meatballs (119F – Hot Holding) As per operator, stored since 40 mins. Operator began reheating on stove top. **Corrective Action Taken** **Warning**