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 picked laminated signs that dropped on floor and began making a customer drink. Discussed with manager the importance of hand washing.

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 and the time removed from temperature control. Egg croissant not time marked held less than 4 hours discussed with manager to add time mark.