High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into their hands and handled clean dishes without washing their hands. Employee washed their hands and rewashed the dishes. **Corrected On-Site**

High Priority – Employee washed hands with no soap. Employee rewashed their hands. **Corrected On-Site**

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 and the time removed from temperature control cannot be determined. See stop sale. Sausage and potatoes stored on time as a public health control on the cook line with no time marks. Employee stated the items had been on time for approximately 30 minutes. Employee place time marks on the items. **Corrected On-Site**