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. Manager touching face and hair several times with bare hands then continued to handle clean containers and equipment without washing hands between tasks.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili (46F,46F – Cold Holding) in bottom of standing reach in cooler across from register at front counter with multiple bags of other food stored in top of cooler appearing to block air flow, per manager door has been consistently open for about an hour, items moved to other reach in cooler. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (121F – Hot Holding); Au jus (125F – Hot Holding); cooked onions (126F – Hot Holding) in steam well across from register at front counter, per manager all items where heated up and placed in well about 1 hour ago, manager reheated all items in microwave to over 165F and placed in different steam well. **Corrected On-Site**