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. Observed employee fist bumped another employee and touched clean utensils to plate foods; educated and employee washed hands; **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon salad (41-46F – Cold Holding);in cold holding unit at front counter; as per operator food prepared in the morning; food properly cooled within four hours; food brought at the cold station within 30 minutes; food overstocked ; smaller portioned made; **Corrective Action Taken** **Warning**