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 touched hat and face then handled clean utensils and unwrapped single service articles to prepare and package food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked plantains/cut lettuce/cut tomatoes held using time as a public health control have no time mark. Operator stated held less than 2 hours, applied appropriate time mark. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; diced cooked chicken (114F – Hot Holding). Operator stated chicken cooked and then diced and held for less than 1 hour, reheated to 179F. **Corrected On-Site**