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. Manager touched hair and nose and continued to package food orders without washing hands between tasks.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time markings on cut lettuce, cut tomatoes, sliced ham, or shredded cheese on make line in kitchen, employee placed times on all items during inspection. **Corrected On-Site**