High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Came back inside from outside taking food out no handwash. Spoke with manager hands washed and placed on gloves **Corrective Action Taken**

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. Handled credit card from take out window then went to toast buns and make sandwiches, with no Handwash. Spoke with manager hands washed and placed on gloves **Corrective Action Taken**

High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cashier moved from taking card at window to making sandwiches on line no hand wash. Toasted buns grabbed chicken, pickles and make sandwiches took outside came back and still no hand wash

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes in hot holding unit up top 70f. Manager discarded **Corrected On-Site**