High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server picked up knife from floor and then made customer drink without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline – middle flip top – cheese (41-50F); raw chicken (41-46F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed items stored above chill line. Operator removed excess and placed in walk in to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline – bolo sauce (111-115F – Hot Holding) – per operator holding approximately 2 hours. Operator immediately moved to grill to reheat. **Corrective Action Taken**