High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked inside the food prep from outside; put gloves on and started to work with foods without washing hands first; manager educated; employee washed hands **Corrected On-Site**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) operator fixed to 200 ppm; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F – Cold Holding)in cooler at front counter; as per operator food cut at 9:30 am cooled to 41 F inside walk-in cooler; as per operator sliced tomatoes were 41 F when placed in cooler at front counter at 11:00 am; food out of temperature for approximately 2 hours; food moved to walk-in freezer to quick chill; advised to make smaller portions and store in deeper pans; **Corrective Action Taken**