High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiped hands on apron and immediately engaged in food preparation by handling fryer basket with cooked chicken without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top cooler across from cooking equipment in kitchen, bagged kale stored overnight 52F. Kale discarded. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler across from cooking equipment in kitchen, liquid eggs 48F. Eggs removed from temperature control approximately 15 minutes prior and placed back in reach in cooler to cool. In flip top cooler across from cooking equipment in kitchen, bagged kale stored overnight 52F. Kale discarded. See stop sale. **Corrective Action Taken**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of the splitter for mop sink faucet where green hose is attached.