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. Observed one employee pick up a single service cup from floor, and then began food preparation at ice cream station without first washing hands. Discussed with employee, proper hand washing after every change of task or touching soiled items. Employee washed hands before continuing food preparation. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. No time marking for butter left on front line cook.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 59°F at 3:22 PM placed on front line cook at 2:15 PM – cooled to 52°F at 3:37 PM. Manager placed inside front line reach in freezer for quick cooling. **Corrective Action Taken**

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 and the time removed from temperature control cannot be determined. See stop sale. No time marking for butter left on front line cook.