High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratched hair then engaged to working with food with no handwash. Employee dried hands on clothes/apron/soiled towel after washing. Observed employee washed hands in handwash sink by walk-in cooler, then drying hands with soiled wet wiping cloth. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked meatball 44 F, cooked chicken 45 F, diced tomato 45 F, cooked beef 45 F. Operator turn thermostat to colder position, ambient air from fan temped 38 F. **Warning**