High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for approximately 5 seconds before rinsing off soap at hand wash station by office.

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 on cook line rubbed nose with gloved hands, changed gloves, then continued to make food orders, but did not wash hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F – Cold Holding) in standing reach in cooler next to grill on cook line, per employee container was taken out of cooler for less then 20 minutes prior and placed back in reach in cooler.