High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef touching garbage bin and then put gloves on to handle food. Hands not washed in between.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean Dishes and then put away clean dishes without washing hands in between

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. cooked angel hair pasta (50F – Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked angel hair pasta (50F – Cold Holding);reach in cooler drawers on cook line. In unit over four hours. Not prepped or portioned today. chicken (44-47F – Cold Holding) bottom of first reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.