High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing and rinsing dishes at triple sink then touched clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

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. Employee touched cell phone while holding to face/mouth to make phone call then handled clean utensils and unwrapped single service takeout containers to prepare/package food for customers without washing hands Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.