CARROT EXPRESS

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into restaurant put on uniform and put up hair then began work without washing hands. Informed operator of proper hand washing. Employee then washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into restaurant put on uniform and put up hair then began work without washing hands. Informed operator of proper hand washing. Employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then clean equipment and Ready to foods without washing hands. Informed operator of proper hand washing, employee then washed hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then clean equipment and Ready to foods without washing hands. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Warning**

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 came into restaurant put on uniform and put up hair then began work without washing hands. Informed operator of proper hand washing. Employee then washed hands.

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 came into restaurant put on uniform and put up hair then began work without washing hands. Informed operator of proper hand washing. Employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled egg (62F - Cold Holding); sliced cheese (47F); shredded chees (49F - Cold Holding); diced tomatoes (46F - Cold Holding); tuna salad (50F - Cold Holding); Cole slaw (54F - Cold Holding) operator states flip tops filled at 8am this morning, out of temperature for approximately 2 hours. Operator put on ice and moved to walk in to quick chill. Not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled egg (62F - Cold Holding); sliced cheese (47F); shredded chees (49F - Cold Holding); diced tomatoes (46F - Cold Holding); tuna salad (50F - Cold Holding); Cole slaw (54F - Cold Holding) operator states flip tops filled at 8am this morning, out of temperature for approximately 2 hours. Operator put on ice and moved to walk in to quick chill. Not prepared or portioned today. **Corrective Action Taken** **Warning**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Admin Complaint**

High Priority