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. At cookline, employee touched soiled apron then proceeded to touch ready to eat sandwich without washing hands. Advised operator of proper handwashing. Employee washed hands, put clean gloves on. **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. At cook line, employee touched ready to eat cheese and cooked egg with bare hands without approved AOP. Advised operator of requirements for bare hand contact. Employee washed hands and put gloves on. **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. At reach in cooler, raw shell eggs stored over unwashed lemons. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, sliced tomatoes (50F – Cold Holding), not prepared or portioned today. Operator stated item held over 6 hours. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, sliced tomatoes (50F – Cold Holding), not prepared or portioned today. Operator stated item held over 6 hours. See stop sale.