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. Employee on make line scratched cheek with gloved hand and continued to make sandwiches without changing gloves or washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F,47F – Cold Holding); yogurt (45F – Cold Holding) in small in cooler under drink station in kitchen, per manager cooler has been consistently opened for approximately 2 hours, all items moved to walk in cooler. liquid eggs (58F,58F – Cold Holding) sitting out on counter next to make line, per employee both cartons sitting out no more then 1 hour, both cartons paced back in walk in cooler. cut spinach (60F – Cold Holding) in turned off reach in cooler under ovens on make line, per manager spinach has been in cooler for 2 hours, spinach moved to walk in cooler and turned on cooler. All items retemped at or below 43F. **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner on cutting board of reach in cooler on make line, bottle removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**