High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face, touched phone and started to touch various foods at cook line; chef educated; employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dressings in walk-in cooler Stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (50F- Cold Holding ); shredded cheese (50F – Cold Holding) in cooler #1 at cook line; as per operator foods on ice due to equipment not able to maintain 41 F or below; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath properly set up; **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- Boiled eggs, smoked salmon, and other TCS foods at cook line- operator time marked 9:00 am **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (129F – Hot Holding)in steam table ; food out of temperature for approximately 30 minutes; food in double pans; food placed on the stove to reheat to 165 F **Corrective Action Taken**