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 their phone then clean equipment without washing their hands . Employee removed the equipment to be sanitized and wash the hands. **Corrective Action Taken**

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 cannot be determined. See stop sale. Sausage and potatoes stored on at room temperature on time as a public health control with no time mark. Employee stated the exit been on time for approximately one hour. Employee place a time mark on the items . **Corrected On-Site** **Repeat Violation**