High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbed hands with soap for less than 10 seconds then rinsed with water in hand wash sink by cook line. Discussed proper handwashing technique with operator.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a pan of raw bacon 67 F and raw shell eggs 68 F Ambient stored in unused reach-in cooler on cook line. Operator moved items to walk-in cooler, re temp: raw bacon 56 F, raw shell eggs 61 F Ambient **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of tomato soup 112 F and chicken noodle soup 101 F stored in steam well at wait station. Operator reheated items at time of inspection: tomato soup 167 F, chicken noodle soup 174 F. **Corrected On-Site**