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 with pink hair handling phone and wiping face and hair several times with bare hands then contained to handle clean utensils and making sandwiches without washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (50F – Cold Holding); sliced turkey (51F – Cold Holding) in overfilled containers in top section of flip top reach in cooler on cook line, per employee items where placed in cooler several hours ago.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (113F – Hot Holding) in uncovered steam well next to grill on cook line, per employee patties where made about 1 hour ago and placed in steam well.