High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from taking orders at customers table with pen and pad, handled menus and then handled clean utensils and bowls to scoop grits and serve to customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line low boy; milk (48F – Cold Holding). Operator stated held out of temperature control for less than 30 minutes prior/returned to cooler. **Corrective Action Taken**