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 touched garbage trash, changed gloves and proceeded to serve ready to eat fries, without washing hands, manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam- cook line- black beans (121F – Hot Holding), per employee food hot held less than two hours, employee reheated on stove 181F. **Corrected On-Site**