High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee rinsing raw lamb in hand wash station at end of cook line with bare hands then continued to handled clean equipment and make food orders without washing hands between tasks. Then employee rubbed hands together for only a few seconds while washing hands in same hand wash sink, put on gloves, and continued to handled clean equipment and scratched head a few times between talking to inspector and making food orders without washing hand again. **Warning**

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 in prep area/wait station touched hair several times and contained to handle clean equipment, utensils and doing food preparation for salads without washing hands between tasks. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. risotto (68F – Cold Holding); cooked pasta (65F – Cold Holding); individual butters (68F – Cold Holding) sitting out on counters at wait station/prep area, per employees all items are taken out in and out of coolers for about 1 hour and are usually used up within 2 hours, items placed on time control. cream sauces (45F, 47F,49F – Cold Holding) in top section of flip top reach in cooler on make line across from stove tops with lid open, per employee lid has been open for maybe 1 hour, lid closed. **Corrective Action Taken** **Warning**