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 handled personal cell phone in kitchen and immediately touched breading pan in fryer area without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooking working in fryer area touched arm, hair and face and immediately began preparing chicken without removing gloves and washing hands. Manager 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 main make line in kitchen, cut tomatoes 49F. In flip top cooler by fryers in kitchen, raw chicken 47F. Both items placed into service approximately 1.5 hours prior. Both items moved to walk in cooler to cool. **Corrective Action Taken**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where black hose is attached. Establishment has breaker at end of faucet which is incorrectly installed. Manager moved breaker to correct position. **Corrected On-Site** **Repeat Violation** **Admin Complaint**