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 touched their ear then handled clean utensils without washing hands and changing gloves. Discussed with manager.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from service window in cook line area. Operator states they took temperatures at 11am and all items were below 41F. Operator moved items to freezer. sauerkraut (49F – Cold Holding); shredded cheddar (45F – Cold Holding) **Corrective Action Taken**