High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling sanitized pots immediately after scrubbing and rinsing dirty ones. Reviewed with employee proper procedures and employee began washing hands. **Corrected On-Site** **Warning**

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. Cheese sandwiches on front counter missing time mark. Employee added time mark from 7:00am. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In front counter hot line, stewed fish (118F – Hot Holding); fish fritters (109F – Hot Holding). Per employee both items prepared today and in line approximately 1.5 hours. Both moved to oven to reheat for proper hot holding. 2) In kitchen hot box, rice (131-136F – Hot Holding); jerk pork (118-128F – Hot Holding). Per employee, both prepared between 7:00-8:00am. Employee removed both to oven to reheat. **Corrective Action Taken** **Warning**