High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped a spoon on the floor and picked it up and placed it in the three compartment sink to be washed, then continued to prepare food without washing her hands prior. Coached employee on proper hand washing procedures. Employee washed her hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the prep under-counter cooler at cook line precooked sweet plantains (70 F – Cold Holding),as per chef outside for less than 1 hour. Operator transferred it back to the cooler to rapidly cool. **Corrective Action Taken**