High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee at cook line washing hands and drying on visible soiled apron; educated and asked employee to wash hands; employee washed hands again and rushed paper towels to dry hands; **Corrected On-Site**

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 employee loading dishwasher with dirty dishes and unloading clean sanitized dishes without washing hands ; educated; employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cracking raw shell eggs and blending them with blender ; after finishing employee rinsed blender and placed back on the prep table to be used again; advised to properly sanitize

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw steak over cooked sausage not commercially packaged at reach freezer at the back of the kitchen Stored properly **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. Raw smoked salmon over unwashed cantaloupe and pineapple on the speed rack in walk-in cooler; advised to store properly

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon and raw steak over cooked potatoes at cooler #1 at cook line; Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cooks wiping gloved hands on visible spiked aprons and plating foods without changing gloves first and washing hands; employees washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage gravy (48F – Cold Holding); shredded cheese (52F – Cold Holding); sausage (52F – Cold Holding);in cooler # 2 at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; food placed in ice; ice bath nit properly set up; encouraged to properly set up an ice bath; cut melon (52F – Cold Holding);in ice bath at expo line; as per operator using TPHC; no form no time tracked; food out of temperature for approximately 2 hours; advised to track time and print form or set up ice bath properly; food not prepared or portend today; **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. sausage (119F – Hot Holding);at cook line; as per operator using TPHC; no form available and no time tracking; emailed TPHC for and educated on proper procedures; advised manger to reheat to 165 F or print form and properly track time; **Repeat Violation** **Admin Complaint**