High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook and dishwasher each washing hands less than five seconds of rubbing with soap, spoke with both, both rewashed hands properly before continuing to work. Spoke with person in charge regarding monitoring employees for proper handwashing. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large silver reach-in cooler back of kitchen: sour cream (51F – Cold Holding); cooked meatloaf (53F – Cold Holding); raw eggs (52F – Cold Holding); raw ground sausage (51F – Cold Holding); cream pie with eggs (53F – Cold Holding) for two and a half hours since open, removed from walk-in cooler. Operator returned all foods to walk-in cooler and called technician. **Corrective Action Taken** **Warning**

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 – raw shell eggs and pooled eggs on far end cook line, per operator out for two hours each. Operator states sticker was on earlier and had fallen off. Operator replaced sticker with time mark. **Corrected On-Site** **Warning**

High Priority – Toxic substance/chemical improperly stored. At bar observed bottle of bleach over bibb in box soda. Operator removed. **Corrected On-Site** **Warning**