High Priority – Displayed food not properly protected from contamination. Ope bottle of ketchup, two saucers of salt and peppers on top of hand wash sink faucet, subject to splash, employee removed all. **Corrected On-Site**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched jeans pants, then handle a clean napkin to a customer, without washing hand first. After manager educated employee on proper hand wash procedures, employee 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 brought dirty dishes to dishwasher area, after grabbed clean plate with food for a customer, without washing hands first, after manager instructed employee on proper hand wash procedures, employee washed hands. **Corrected On-Site**

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. TPHC-4 hours-hot holding /cold holding -sour cream, diced tomatoes, pico de gallo, cooked rice, cooked pork- flip top- diced tomatoes, sour cream, cut tomatoes,cut lettuce, pico de gallo, per employee food on time 3 hours ago, employee placed time label in all containers. **Corrected On-Site**