High Priority – Observed Employee at cook line touch face and then engaged in food preparation without washing hands. Operator reviewed proper hand washing for employees to wash hands **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ranch dressing (47F – ambient cooling at 2:30 since 10:30); butter (50F – ambient cooling at 2:30 since 10:30) at inside flip top cooler at expo line in kitchen. Per operator food portioned in the morning at 10:30, Prep time stamp indicates food was pepped at 10:30AM Food did not cool down to 41F within 4 hours See stop sale.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ranch dressing (47F – ambient cooling at 2:30 since 10:30); butter (50F – ambient cooling at 2:30 since 10:30) at inside flip top cooler at expo line in kitchen. Per operator food portioned in the morning at 10:30, Prep time stamp indicates food was pepped at 10:30AM Food did not cool down to 41F within 4 hours See stop sale.