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 employee drink from container and then engaged in food preparation with out washing hands. Explained to operator proper hand washing technique. Operator explained to employee. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice american cheese (59F – Cold Holding) in container over stack not portion or prepared today held out of temperature less then one hour.employee split cheese into two containers and placed in lower cooler. Observed blue cheese dressing pc (47-48F – Cold Holding) in bucket on cook line out at room temperature. Per operator held out of temperature less then 2 hours. Employee added ice to container. **Corrective Action Taken**