High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee touched cup then apron and placed tub of butter in cooler without washing hands.

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee returned from restroom and removed single serve cup from dispenser and filled cup with water.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: ham (46F – Cold Holding); tomatoes (46F – Cold Holding); slaw (46F – Cold Holding). All items on shelf across from fans, manager opened walk in freezer door to bring down walk in cooler temperature. Establishment just received a large perishable delivery and walk in cooler fans were turned off. Manager turned on fans. Tempurature were rechecked and all items were 42F and below. **Corrected On-Site**