High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face, returned to work no hand wash

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken at 3:10 pm. Beef (51F – Cold Holding, second temperature 36F cooling); sliced cheese (51F – Cold Holding second temperature 34F cooling); hot dog (53F – Cold Holding, hot dog was discarded);Ambiet temperature of cooler 40F.**Corrected On-Site** **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. butter (81F – held on counter); butter (76F – held on counter). Operator stated the butter had been out since 11:00am, the temperature was taken at 3:10pm. Operator presented a picture of a recipe card stating the butter should be discarded after 3 hours. See stop sale.