High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed on hand and grabbed clean equipment and milk bottle no hand washing discussed with manager The importance of hand washing

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler turbo air across from kitchen entrance Cold holding: provolone cheese 44F mozzarella cheese 44F cook ham 44F cut turkey 44F liquid eggs 44F half and half cream 44F discussed with manager to move to freezer all to 43F except half and half 44F and liquid eggs 44F **Corrective Action Taken**