High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched trash can then came to dining room to clean table then went to beverage counter to make beverage- no hand wash- educated operator; employee washed hands

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed ladder then proceeded to grab package of cooked eggs for order- no hand wash- educated operator ;employee washed

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make station-cream cheese 55F- (cold holding), sliced cheese 45-47F- (cold holding)- food not prepared or prepped today-food over stacked- operator moved to reach in cooler to quick chill **Corrective Action Taken**