High Priority – Employee handled raw beef and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line handled raw beef with bare hands and immediately handled clean spatula to move cooked beef without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line washed hands for approximately three (3) seconds. 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 identified in the written procedure as a food held using time as a public health control has no time marking. In cooler on make line, two (2) pans of sliced cheese do not have a time mark. Cheese removed from temperature control approximately 30 minutes prior. Cheese marked. **Corrected On-Site**