High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, employee touched face then proceeded to touch clean equipment and prepare plates without washing hands. Advised operator of proper hand washing. Operator educated employee. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine high temperature -160F. Advised operator to set up three compartment sink to properly wash, rinse, sanitize all equipment until dishmachine is repaired. Operator set up three compartment sink. **Corrective Action Taken**