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 kitchen from outside began to wash and rinse serving tray without first washing hands prior, also same employee began to work with food and failed to wash hand. Instructed employee to go wash her hands, employee wash hands on site. **Corrected On-Site** **Warning**

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee from the bathroom enter the kitchen and began to engage in food preparation without washing hands. Instructed employee to wash hands and also explained why. Employee washed her hands. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50 F – Cold Holding); cut tomatoes (51F – Cold Holding); turkey (48F – Cold Holding); salami (48F – Cold Holding); cheese (41F – Cold Holding); cooked chicken (46F – Cold Holding); cooked beef (45F – Cold Holding); in prep cooler located at front counter, as per employee all these food items were stored in this unit less than 4 hours ago. Employee started to add ice under food containers. **Corrective Action Taken** **Warning**

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed QT sanitizer in three compartment sink 400+ppm. Employee reduced solution with water to 200ppm. **Warning**