High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, and went outside and returned, without washing hands, and started preparing food. Educated employee on proper handwashing procedures, and employee washed hands. **Corrected On-Site**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty dishes and then touched clean dishes without first washing hands. Educated employee on proper handwashing procedures and 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. No time mark for items held on Time as a Public Heath Control, sausage gravy, grits, Hollandaise, oatmeal, green beans, brown gravy, whipped butter, butter packs. Per operator, foods held for approximately 1 hour. Manager time marked. **Corrected On-Site** **Repeat Violation**