High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat while wearing gloves on the cook line did not change gloves or wash hands continue to prepared customers orders. Recommend to Manager training for employees

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. Observed blanched fries no time marked on the baking sheet tray stored at room temperature spoke to Manager determined time 11am checked @1pm must have a time mark. **Corrected On-Site**