High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in main cooking area with gloved handled soiled wiping cloth, pans with old food on counter and immediately handled reheated steak/cutting steak without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter on end of cook line by hand washing sink, two pans cut lettuce 50F. Lettuce placed into service approximately three hours prior. Lettuce moved to walk in cooler to cool. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In side steam table across from register at front counter, steak 113F. Steak placed into service approximately 10 minutes prior. Steak removed and reheated to 184F. **Corrected On-Site**