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. At cookline – employee touched their face then proceed handling clean equipment without washing their hands – educated operator – employee washed their hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station reach in cooler – cut sausage 46F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in freezer to quick chill. At reach in cooler- Sliced ham 55F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. At serve station- blue chemical spray bottle stored over clean utensils- operator removed and stored properly. **Corrected On-Site**