High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating at start of inspection then without washing hands handled customer food plates. Manager coached employee on proper handwashing procedures. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top reach in cooler, cut tomatoes (46F – Cold Holding). Chef stated they have been in cooler since last night and voluntarily discarded. In cook line flip top reach in cooler sliced cheese (49F – Cold Holding). **Corrective Action Taken**