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 removed soiled dishes and utensils from make line placed at triple sink, returned to make line and handled clean utensils to prepare food without washing hands. Employee handled soiled dishes while loading into dishwasher and then handled clean dishes while removing from dishwasher without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beans (120F – Hot Holding). Operator stated beans were reheated on stove prior to being placed into steam table, held less than 4 hours, reheated to 176F. **Corrected On-Site**