High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began her work shift, started touching clean containers without washing hands first, after instructed, employee washed hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees. Food not prep or portioned today. 1)Cold holding display- cut lettuce; (51F – Cold Holding), per employee food held less than 4 hours, employee replaced container of lettuces stored food inside cold holding unit with ice for a quick chill. **Corrective Action Taken**