High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. 1. Instructed cookline employee to wash hands, employee went to the prep area hand washing and rinsed hands and return to cookline flat top to continue chicken preparation. Reviewed proper hand washing with manager on duty

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. 1. Employee working grill used napkin to wipe nose/face with bare hands then returned to cookline flat top to continue cooking chicken. Without washing hands, Instructed employee to wash hands.