High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

High Priority – Observed multiple employees touched their face and then engaged in food preparation and handled clean equipment without washing hands in kitchen and cook line area Operator reviewed proper hand washing for employees to wash hands properly **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler across from stove top: cooked pasta (55F – cold Holding); cooked beef (56F – Cold Holding); sliced cheese (54F – Cold Holding); cooked chicken wings (56F – Cold Holding); Mac and cheese (55F – Cold Holding) per operator food not prepared or portioned today and brought from walk in cooler, left out of temperature for approximately 3 hours Operator moved foods into walk in cooler to bring down temperature to 41F within 1 hour **Corrective Action Taken** **Warning**