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 in dish area employees washing dishes went from soiled dishes to clean dishes and touched cleaned dishes and failed to wash hands. Educated Person in charge on Handwashing procedures. Employee washed hands and put on clean gloves. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in main kitchen area across from grill Butter (79F – Cold Holding) Person in charge stated he forgot to time mark the butter and was out at room temperature since 5:00am. Educated Person in charge on time marking TCS foods. Person in charge voluntarily discarded butter.

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. See stop sale. Observed in main kitchen area across from grill Butter (79F – Cold Holding) Person in charge stated he forgot to time mark the butter and was out at room temperature since 5:00am. Educated Person in charge on time marking TCS foods. Person in charge voluntarily discarded butter.