High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Food handler on cook line handling undercooked hamburgers coming out of broiler that is not working/calibrated properly with gloved hands, then changed gloves and continued to make food orders on cook line without washing hands between tasks.

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. Employee working drive though area and bagging food at front counter scratching head and rubbing bare hands on soiled apron then continuing to bag food and handle clean equipment without washing hands.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (57F – Cold Holding); buttermilk wash (58F – Cold Holding) in batter station reach in cooler by service window, per manager items have been in cooler since 5am and unit was not turned on, time of temperature check was around 9am, manager discarded items and turned on cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (57F – Cold Holding); buttermilk wash (58F – Cold Holding) in batter station reach in cooler by service window, per manager items have been in cooler since 5am and unit was not turned on, time of temperature check was around 9am, manager discarded items and turned on cooler. **Corrective Action Taken**