High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched hat on his head then touched flip top cooler and open it; no hand wash. Chef washed hands. **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cut vegetable mix with bare hand. Advised operator to wear gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: cooked pork (54F – Cold Holding); egg rolls (52F – Cold Holding) As per employee, both items were stored in unit from walk in cooler since 3.5 hours. Not prepped or portioned today. Egg rolls were stored double panned and over stacked, cooked pork stored stacked. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**