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. Observed a waitress bring dirty dishes to the ware washing area and serve food without washing her hands.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink from an open container and put gloves on with out washing his hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F – Cold Holding); cheese (50F – Cold Holding); in a metal pan on top on the pans in the preparation reach in cooler. As per the cook the ham and cheese was cut and placed in the pan approximately one hour ago. The cook put the pan inside the bottom of the cooler to cool the food down. **Corrective Action Taken**