High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched nose with bare hands then continued to handle clean utensils without washing hands between tasks.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt base (45F – Cold Holding); coconut milk (45F – Cold Holding) in top section of flip top reach in cooler on make line at front counter, per manager lid was open for approximately 2 hours prior, lid closed. **Corrective Action Taken**