High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling pans of food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**

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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**

High Priority – Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bag on cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (63F – Cold Holding); fries (64F,61F – Cold Holding); eggs (ambient) (47F – Cold Holding); pork (61F – Cold Holding). Manager stated items were placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in cooler to reduce temperature to 41F. **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. Items stored on top of cook line oven: chicken (93F – Hot Holding); beef (101F – Hot Holding). Manager stated items were cooked and placed on oven one hour prior to temperature being taken. Employee reheated items on grill and turned on stove warmers to keep items hot, chicken (194F – Reheating); beef (189F – Reheating). **Corrected On-Site** **Repeat Violation** **Admin Complaint**