High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment from outside walked into kitchen and began handling clean equipment at vegetable prep sink without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

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 Low boy reach in cooler; sour cream (47F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler; sour cream (47F – Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.