High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline e area employee handled raw Philly beef than proceeded to wash their hands for approximately 4 seconds- and then proceed preparing food – educated operator – employee washed their hands. **Corrective Action Taken**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline area employees grabbed toasted bread for sandwich with bare hands- educated operator- employee discarded bread and began using gloves.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area undue heat lamp- home fries 120F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated. **Corrective Action Taken**