High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees entered kitchen from outside, put away personal items then engaged to work with food and clean food equipment without first washing hands. Discussed with operator about proper handwashing procedures, operator coached employees at time of inspection. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cut sausage links 52 F, sliced ham 49 F, sliced ham 48 F, smoked salmon 51 F, cooked mushroom 51 F. Operator states that the walk-in cooler door was opened for a long period of time due to large delivery. Freezer door in walk-in cooler opened to help rapid chilling at time of inspection. Re temped: cut sausage links 47 F, sliced ham 47 F, sliced ham 47 F, smoked salmon 49 F, cooked mushroom 47 F. **Corrective Action Taken** **Warning**