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 cook cleaning his hands with wiping cloth then continued to engage with food preparation without washing hands and changing gloves prior to. Coached manager on proper hand washing techniques. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler beneath the microwave at cook line pot roast (46F – Cold Holding); cheese (50,F – Cold Holding); raw steak (46F – Cold Holding), as per manager for less than 3 hours, manager instructed employee to add ice in the containers to rapidly cool down food products. Employee added ice to containers on site. At front line observed butter (50 F – Cold Holding), as per manager for about 3 hours, employee added ice to the container to rapidly cool. **Corrective Action Taken** **Warning**