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 an employee handling soiled dish ware then clean without washing hands. Operator coached employee. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed steak butter at 62F held under time control and not labeled correctly. Labeled stated Wednesday not Thursday without a time mark and was out for approximately 2 hours. Operator decided to discard. **Corrective Action Taken**