High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone, handled customer payment and then handled clean utensils, unwrapped single service articles, scooped ice, prepared and packaged drinks for customers without washing hands. Advised Operator of proper hand washing. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; sausage (52F – Cold Holding); sliced white cheddar cheese (51F – Cold Holding); butter (51F – Cold Holding); cream cheese (56F – Cold Holding). Operator stated items not prepared or portioned today, held in make top cooler for less than 4 hours. Advised Operator to move products to different cooler/maintain product temperature at 41F or below. **Repeat Violation** **Admin Complaint**