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. Manager at front counter touched hair with bare hands and whipped hands on soiled pants then put on gloves and handled clean equipment and pans of pizza without washing hands between tasks.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F – Cold Holding); sausage (51F – Cold Holding) in overfilled containers in top section of flip top reach in cooler at pizza maker station, per manager lid was taken off cooler for approximately 2 hours and put lid back on right before inspection started. shredded cheese (56F – Cold Holding) in bottom section of pizza maker station cooler, per manager shredded cheese has been consistently taken in and out of cooler for several hours prior. cut lettuce (49F – Cold Holding) in overfilled container in small table top reach in cooler in prep area, per manager lettuce was taken out of walk in cooler less then 1 hour prior. **Warning**