High Priority – Dented/rusted cans present. See stop sale. **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaned counter top with wiping cloth, rinsed wiping cloth in three-compartments sink, then handled a tray of pizza slices without wash hands and change gloves. Discussed with operator, operator coached employee and employee washed hands and changed gloves at time of inspection. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler – Cold Holding: cut melon 47 F, shredded cheese 50 F, raw steak 49 F, raw chicken 48 F. Ambient temperature 45 F, the fans stopped during inspection. Operator contacted the refrigerator repair company at time of inspection. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pans of cooked broccoli 106-112 F stored in hot box at grill station. Operator reheated in steamer, temped 168F. Full basket of fried chicken (115F – Hot Holding) stored above fryers in kitchen. Operator refried chicken, temped 180F. **Corrected On-Site** **Warning**