High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled customer menus in dining room and feet without washing hands entered kitchen and handled ice scoop to prepared customer drink, 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 low boy cooler raw chicken (48F – Cold Holding); raw calamari (49F – Cold Holding) per operator products not portioned or prepared today, doors to cooler left open for extended period for orders, discussed with operator who began old holding requirements, operator closed doors to allow products to cool. **Corrective Action Taken**