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 working on grill touched nose and face with bare hand and immediately handled spatula and plastic water bottle without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in drive through, container of half/half cream 69F. Cream placed in counter approximately 60 minutes prior. Cream placed in reach in cooler to cool. **Corrective Action Taken**

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. On sandwich make line, manager states that cheese and cut lettuce are held on time control – no time markings for these items. Items removed from temperature control approximately 2.75 hours prior. Items time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In french fries holding station, sausage gravy 119F. Sausage gravy placed into french fries station approximately 2.5 hours prior.