High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands handling clean plates of customers food, discussed with operator employee washed hands. **Corrected On-Site**

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 wiped face with paper towel and after without washing hands employee handled clean plates of customers food, discussed with employee who washed hands. **Corrected On-Site**

High Priority – Non-food grade paper/paper towel used as liner for food container. In steam table non food grade cloth used for liner for cooked biscuits, discussed with chef who removed cloth. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo station milk (48F – Cold Holding) per operator product left out on counter for approximately 30 – 45 minutes, discussed with operator who placed product in reach in cooler to chill. **Corrective Action Taken**