High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Upon entering restaurant observed employee seating on the dining room , then observed employee entering the kitchen and started to prepared food without washing first. Advised manager or proper hand washing procedures to be train with employee , employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table next to flat top grill sausage gravy 98F hot holding Per operator product stored for approximately 30 minutes Operator moved to microwave to be reheated to 165F+ **Corrective Action Taken**