High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two Employees cooking customer orders , used personal cell phones, then wear gloves without washing hands, first. After manager instructed, both employees washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- waffle butter (52F – Cold Holding), per employee food held less than 4 hours, observed container in ice bath next to waffle machine, employee moved container away and add more ice for a quick chill. Cook line-mild cheddar cheese (69F – Cold Holding), per employee food held less than 4 hours, observed food left to ambient temperature, employee moved food to walk in cooler for a quick chill. **Corrective Action Taken**