High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; no handwashing sink in the dishwasher area nor food prep adjacent to ware washing room; manager educated; employee washed hands **Corrected On-Site**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee changed soiled gloves and rubbed hands less than 10-15 seconds. Manager educated; employee washed hands properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (55F – Cold Holding); in small cooler by steam table at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- cooked sausage links and patties at cook line; as per operator food on time for 30 minutes; time marked **Corrected On-Site**