High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee cleaning with sanitizer rag and then go to removing bacon from oven.

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. Shredded cheese by chili. Manager determined correct time. **Corrected On-Site**