High Priority – Employee touched soiled surface( step stool )and then engaged in food preparation without washing hands. Employee washed hands **Corrected On-Site**

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 and the time removed from temperature control cannot be determined. On shredded lettuce, cheese and sliced tomatoes Per operator stored for approximately 30 minutes, operator timed marked products for 3.5 hours of remaining time. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on fry basket above frying machine Cooked chicken 110F hot holding, Per operator product stored for approximately 30 minutes. Operator dropped cooked chicken into the oil and reheated to 165F+++ **Corrected On-Site** **Repeat Violation** **Admin Complaint**