High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager touch glasses on face then began portioning hash browns at fries warmer area handling clean tong; no hand wash. Manager washed hands and changed tong. **Corrected On-Site**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch shirt in chest area then began portioning hash browns at fries warmer area handling clean tong; no hand wash. Employee washed hands and changed tong. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler drawers: butter packets (48F – Cold Holding) As per operator transferred from walk in cooler 10mins prior. Not prepped or portioned today. Operator discarded. **Corrected On-Site**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at prep area: sliced tomatoes (57F at 9:30am; 56F at 10:00am – Cooling) As per employee and label cooling since 8:46am. At current rate of cooling, product will not cool to 41F within 4 hours. Tomatoes tightly plastic wrapped in pan. Operator discarded. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hotbox: cooked eggs (131F – Hot Holding) As per operator, stored since 30 mins. Operator discarded. **Corrected On-Site**