High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth, soiled dishes and then handled clean utensils/dishes to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat anchovies and raw steak over milk. Operator moved raw items below ready to eat. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station upright stainless reach in cooler; cooked Brussel sprouts (48F – Cold Holding); cooked pasta (48F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station upright stainless reach in cooler; cooked Brussel sprouts (48F – Cold Holding); cooked pasta (48F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At fry station upright stainless reach in cooler; cooked crab meat (48F – Cold Holding); cooked escargot (48F – Cold Holding). At Steak upright stainless reach in cooler; raw steak (48F – Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) less than 2 hours, moved to triple door reach in cooler. **Corrective Action Taken** **Warning**