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 dumping dirty water from container stored inside handwashing sink at cook line, touching table bags to check on boiling pasta, touching pasta with bare hands , wiping hands on visibly soiled apron , touching coking pasta with bare hands again , touching other food containers without washing hands; educated Employee washed hands **Corrected On-Site**

High Priority – Live, small flying insects found Observed 1 live fly at pizza display case at the front counter in the dining room 2 live flies at the small bar in the dining room 2 live flies at the outside bar Operator started to clean areas; **Corrective Action Taken** **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of cooked broccolini in cooler #1 at cook line Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken parmigiana (54F – Cold Holding); raw chicken (54F – Cold Holding); in unit #1 at cook line artichoke (53F – Cold Holding); sausage (53F – Cold Holding); raw shell eggs (73F – Cold Holding)in unit #2 at cook line cooked chicken (46F – Cold Holding); mozzarella (46F – Cold Holding); pizza sauce (47F – Cold Holding); shredded cheese (47F – Cold Holding) in cold holding unit at pizza station As per operator foods not prepared or portioned ; foods out of temperature for approximately 2 hours; operator placed foods in ice baths to quickly chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- individual pizza pies, garlic rolls and calzone at pizza display case at the front counter inside dining room- since 12:00; operator time marked **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (115F – Hot Holding); Demi glaze (110F – Hot Holding); beef stock (115F – Hot Holding)in steam table next to burners at cook line; as per operator food reheated approximately 2 hours prior to; no water inside the steam table; steam table missing heat dial; unable to turn on; advised operator to reheat to 165 F and keep food at 135 F or above at all times;