High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) cleaning/handling wiping cloths and serving/handling menus and order taking/inputting equipment then handled clean equipment, clean utensils, clean glasses and prepared drinks/carried food to cook line without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; cheese (45F – Cold Holding). Operator stated cheese held overfilled in drawer, discarded. **Corrected On-Site**

High Priority – Vacuum breaker missing at hose bibb to right of service station hand washing sink. Advised Operator to install hose-bibb vacuum breaker.