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: front line staff spill deli paper on the floor, pick up and put in trash, then grab tongs for plating food, no hand wash. ALSO, drive thru staff drop ice scoop on floor, pick up and place in hand wash sink, and then back to getting drinks and food, no hand wash. **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: front line staff used guest drink cup to scoop ice for drink at the drive thru soda machine. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shredded chez at 72F in the walk-in cooler. The lid was set ajar to promote cooling. Other items in the walk-in cooler at 35F. This was used for Mac n cheese, batching pans. The temperature was dropped to 62F in 17 minutes. It had been left out while prepping for 25 minutes. **Corrective Action Taken**