High Priority – -Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee touched bare body part/wiped forehead and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw poultry and raw beef on grill prior to handling buns/ready to eat food for plating. Advised to use utensils for contact with raw meats to place on grill unless employee can wash hands in between raw/ready to eat handling.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sauteed mushrooms/onions 45-47F inside ice bath om cook line. Manager had employee add more ice to raise level to affected portion. Stated less than 1 hour, advised to consider using time as a public health control for 4 hours on ice baths affected by high ambient temperatures.