High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on make line scratched hair on head with gloved hand, changed gloves, then continued to handle clean equipment without washing hands. Also 1 employee picked up and disposed of cup on floor then touched wrapped cookie without washing hands between tasks.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (50F – Cold Holding); cut tomatoes (47F – Cold Holding) in bottom drawer of reach in cooler in middle on make line area, per manager and employee there should be nothing in the bottom of the cooler since it needs to be serviced and items must have been placed in cooler yesterday afternoon with no additional preparation.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F – Cold Holding); cut tomatoes (47F – Cold Holding) in bottom drawer of reach in cooler in middle on make line area, per manager and employee there should be nothing in the bottom of the cooler since it needs to be serviced and items must have been placed in cooler yesterday afternoon with no additional preparation.