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. Employees touched their face then proceed to put on gloves and prepare food without washing their hands- educated operator – employee washed hands properly. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline area next to oven- diced ham , 53F- cold holding , shredded cheddar 46-49F- cold holding, diced tomatoes 50F- cold holding, shredded white cheese 48-51F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline area next to oven- diced ham , 53F- cold holding , shredded cheddar 46-49F- cold holding, diced tomatoes 50F- cold holding, shredded white cheese 48-51F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler at cook line near walk in cooler- diced tomatoes 42F, cut tomatoes 52F cold holding, chopped lettuce 52F- cold holding , crepe batter 51F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At front counter – Hollandaise sauce 78F-cold holding – food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time- At front counter each in cooler- cream cheese 47F- cold holding, milk 46F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in walk in cooler to quick chill **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat top -butter 98F- hot holding, #2 cooked sausage links 101F- hot holding- food out of temperature for 1.5 hours- operator placed to be reheated. At cookline – cooked sausage links 101F- hot holding, food out of temperature for 1 hour- operator placed to be reheated. **Corrective Action Taken** **Warning**