High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handwashing sink unplugged, utilized as storage for employee jacket and bag, no soap at sink. Operator bought soap, plugged in hand washing sink and washed hands and changed gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (74F – Cold Holding); cooked mushrooms (71F – Cold Holding) observed under no temperature control, per operator items held under no temperature control for the 4 hours of service and then discarded if their is any food items left over. Reviewed time as a public health control to operator. **Corrective Action Taken**