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. Employee in drive through area dropped paper receipt on ground and immediately engaged in preparation of drinks without washing hands. Manager coached employee on proper hand washing procedures. Employee on cook line wiped gloved hands on soiled apron and immediately engaged in preparation of biscuits without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sliced cheese stored on make line in middle of kitchen had expiry time of 0930 – inspector noted item at 0940. Manager states that product was incorrectly time marked and properly marked cheese. **Corrected On-Site**