High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee on cellphone put on gloves then began creating customers food order. Without washing hands, reviewed hand washing and glove usage with operator. **Corrective Action Taken**

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. 1. Employee on cellphone put on gloves then began creating customers food order. Without washing hands. Reviewed hand washing and gloves usage with operator. **Corrective Action Taken**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1. Walk in cooler; container of chilli marked with a preparation date of march 9th and a use by date of march 11th. Per operator label machine has malfunctioned, items prepared yesterday. Operator corrected label on container. **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. 1. Cook line sliced tomatoes, lettuce, cheese sauce no time marking. Operator created stickers to place on cook line items. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fryer station chicken bites (111-114F – Hot Holding), observed under no temperature control per operator items cooked 30 minutes prior. Operator placed in heater. 2. Hot holding station hot dogs (120-131F – Hot Holding), per operator items made 1 hour ago, operator placed items on stove to reheat to 165F. **Corrective Action Taken**