High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands after handling raw chicken, rubbing hands less than 5 seconds. Spoke with employee and manager, employee rehashed hands correctly. **Corrected On-Site**

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed dishwasher sanitizing knives in quaternary sanitizer less than five seconds. Spoke with employee and manager about proper sanitation requirements, operator resanitized knives for proper amount of time. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line by fryers, raw chicken wings (47F – Cold Holding); cooked potatoes (49F – Cold Holding) for 45 minutes per operator. Provided and discussed time as a public health control form to operator, operator added time marks to both foods for 4 hour discard. **Corrective Action Taken**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing one vacuum breaker. Discussed with operator proper installation of vacuum breaker. **Repeat Violation**