High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellular phone and begin preparing food without washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.At cooks line In Reach in cooler observed, ham (62F – Cold Holding). Per operator, product is less than two hours old and will be used immediately. Ham was heated and served,

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (106F – Hot Holding); cooked plantains (108F – Hot Holding), at the counter. Per operator, products are used or discarded within two hours.. Educated operator about using time as a public health control. Provided handouts for operator to complete.