High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching trash can with gloved hands then touched hair, ears, and face while adjusting hat, then continued to handle clean equipment and containers without changing gloves and washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coffee with creamer (44F – Cold Holding); creamer (45F – Cold Holding) in reach in cooler under front counter, per employee door has been consistently opened for approximately 1 hour, both items moved to walk in cooler. **Corrective Action Taken**

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. Bag of shredded cheddar cheese on make line, per employee bag was taken out of cooler and opened no more than 30 minutes prior, employee placed time on bag. Also employee marked cut tomatoes and cut lettuce on make line with a time that exceeds 4 hours, inspector spoke with employee and employee marked items for only 4 hours. **Corrected On-Site**