High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handling a soiled bustub and was coached to change gloves and was hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed all food items on front line held using time as a public health control. All items were marked with a 10:29am start time. During inspection at 2:45pm, the operator replaced all of the time stickers, not the food. The operator did explain that the items do get replaced periodically during the shift but their policy is not to mark the new time for that item, instead, change all time marks at the 4 hour mark. We educated the operator on the proper way to use time as a public health control.