High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line washed hands, dried hands with paper towels then wiped nose and mustache with paper towels, then handled cooking utensils and pans without washing hands and putting on gloves. Chef spoke to employee and told him to wash hands and put on gloves. **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. Sanitizer spray bottle properly labelled stored with open liquor bottles at bar. Chef removed sanitizer bottle **Corrected On-Site**