High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee remove gloves after handling raw meat, and wash hands for less than 5 seconds then proceeded to handle clean food equipment at cook line. Employee washed hands **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw mix (46F – Cold Holding); cut lettuce (45F – Cold Holding inside reach in cooler at cook line. Per operator, items not prepared or portioned today. Items left out of temperature from doors opening for approximately 1 hour. Operator placed items in ranch in cooler to quick chill. Items 43F at 4:00 **Corrected On-Site**