High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty napkin off the floor at cook line, put gloves on started cooking foods without washing hands ; educated ; employee washed hands and put new pair of gloves **Corrected On-Site**

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- 2 containers with utensils stored in dirty water in steam table ; advised to discard water

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grilled chicken (46F – Cold Holding);in big plastic container stored on top of other container at cook line; food stored in double container; food not prepared or portioned today; food out of temperature for 30 minutes; food moved on the bottom of the cooler to quick chill ; **Corrective Action Taken**

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at cook line not discarded at 12:00 pm; See Stop Sale