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. At Cookline; Employee handled raw beef then handled clean utensils without washing hands. Advised operator, employee washed hands. **Corrected On-Site** **Warning**

High Priority – Roach activity present as evidenced by live roaches found. Dining Area; Approximately one live roach crawling under dining table. Operator killed **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked steak (108F – Hot Holding); cooked chicken (122F – Hot Holding); wrap with chicken (121F – Hot Holding) Per operator items held for less than an hour. Operator moved to reheat to 165+F **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. Dry Storage; Bag of rice store beside chemicals. Advised operator who fixed **Corrected On-Site** **Warning**