High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment with personal belongings, stored items and proceeded to place gloves and prepare a customers without washing hands. Coached employee on proper hand wash procedures.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at front counter for sliced tomatoes. As per employee tomatoes were prepped and placed at unit less than an hour ago. Employee placed 4 hour time mark onto items. **Corrected On-Site**