High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee after returning from getting water proceeded to removed to go plates from plastic bag without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Establishment operating with no potable running water. Supervisor replaced water during inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ndwich Station- ; Shredded Cheese (41F); White Cheese (42F); Cut Tomatoes (41-50F- Cold Holding). Per Supervisor food items stored in unit less than 4 Hours. Item not prepared or portioned today. Observed pan overfilled. Employee removed top portion and stored in reach in cooler to quick chill. **Corrective Action Taken**