High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee changing task and no washing hands.

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. Observed boiled eggs, honey dew melons and cantaloupe, yogurt parfait at the buffet area. Operator maintains by time. No labels observed. Operator add the time at time of inspection. All items were in the line for less than 4 hours. **Corrected On-Site**