High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands rubbing with soap less than 5 seconds. Spoke with manager regarding training techniques for proper handwashing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cook line drop in cooler: ; sour cream (56F – Cold Holding) for thirty minutes per operator, stored in portion cups stacked above fill line. Also Middle cook line drop in cooler; cooked potatoes salad (56F – Cold Holding); cut tomatoes and cucumber (51F – Cold Holding) for 1 hour per operator. Operator added ice to foods for rapid cooling. **Corrective Action Taken**