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 touched her cell phone with gloves and then touched clean plates without washing hands at cook line. Discussed operator proper handwashing procedures. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line; cooked mushrooms (48F – Cold Holding); cooked peppers (49F – Cold Holding). Per operator all items stored in reach in cooler for 2 hours. Operator removed all items to walk in cooler. **Corrective Action Taken**