High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating personal food in kitchen then ladle soup into to go cups.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (85F – Hot Holding) on counter. As per cook, less than 4 hours and they reheat for sandwiches. Inspector explained TCS foods must remain at 135F.