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 wiped face with bare hands when entering the kitchen and put on gloves then began to make food orders without washing hands after wiping face.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushrooms (113F – Hot Holding); onions (109F – Hot Holding); jalapeños (122F – Hot Holding) in steam well under service window on cook line, per manager all items have been there less then 1 hour, all items reheated over 165F on flattop grill. **Corrected On-Site**