High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook crack eggs then wash hands for less than 10 seconds, then handled food order plates. Observed dishwasher handle soiled dishes then wash hands for less than 10 seconds then handled clean dishes

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. Employee on cookline not wearing gloves wearing hair net and beard guard scratch hair and adjust beard guard under nose, then handled plates with food and put fingers on food contact surface of plate. Same employee repeatedly wipes fingers on front surface of pants then handles food orders.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under grill steak 48F; Hamburger 48F. Manager advised that temperatures were taken and logged 2 hours earlier and both items were at 41F. Manager placed both items in walk-in-cooler. **Corrective Action Taken**