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. Employee in dish area handled soiled pans and washed them, and immediately handled clean pans of shelf near dish area without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on make line touched face (forehead) with back of bare hand and then placed glove on to prepare food without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in front counter area, pan of shredded cheese 48F. Cheese placed out approximately 2.5 hours prior. Cheese moved to walk in cooler to cool. In walk in cooler, container of butter 54F. Butter was stored near pass through window for approximately 1.5 hours prior and was moved to walk in cooler to cool. **Corrective Action Taken**