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. Observed employee handling dirty dishes then proceeded to remove clean dishes from dish machine without washing hands. PIC education educated about proper handling procedures. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: – at front counter cook line chicken drum sticks (126-145F – Hot Holding). Per operator, item has been out off temp for approximately 30mins. Items placed over heat to be reheated. – in kitchen next to stove, white rice (129F – Hot Holding). per operator item has been out off temp temperature for approximately 2 hours. PIC voluntarily discarded. **Corrective Action Taken** **Corrective Action Taken** **Warning**