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. Cook rubbed face with hands and touched clean equipment with no hand wash. Discussed proper hand washing with operator.

High Priority – Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in the corner under dry storage shelf

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo Sauce 114F hot holding above the rim of the food pans. The cook stated it was there less than 4 hours. Cook placed Alfredo Sauce in hot well to reheat **Corrective Action Taken**