High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -09:59am employee entered front line area, put on gloves and began working on customers food order without washing hands first. Employee then left front line sandwich station came back and continued sandwich prep.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sandwich station; cooked onions (41-46F – Cold Holding) -Salad station; cooked chicken (42-53F – Cold Holding), Items not prepared or portioned today. Observed items past fill line, operator discarded. **Corrected On-Site**