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. Employee in kitchen touched bread with gloved hands then continued to cut loaves of bread without changing gloves or washing hands.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (68F – Hot Holding); chicken breast in marinara (108F – Hot Holding) in steam wells on cook line, per employee both items have been in steam wells less then a couple of hours, employee stirred items and turned temperature up. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Bottles of all purpose cleaner stored with paper towels on rack in small storage room in hallway. Air freshener, liquid soap, and hand moisturizer stored with and next to paper towels in furtherest bathroom from dining room, all paper towels moved. **Corrected On-Site**