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. Observed employee leave food prep area and touch walk-in-cooler handle and retrieved food container and placed at prep table, then went to dishwash area and retrieved clean covers for prep area. Employee then began preparing a biscuit order without washing hands and changing gloves. Discussed incident with Manager and they spoke with employee **Corrective Action Taken**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle cinnamon biscuits with bare hand and hand to front counter. Discussed with manager incident.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy at prep area at 128F. Manager advised that gravy had been prepared less than 30 minutes earlier.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector.