High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled clean plate of food to take to customer, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line bean sprouts (47F – Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 15 minutes, discussed with operator who removed plastic wrap from container to allow air flow cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**