High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle wiping cloth, soiled pan then began to handle clean tong to handle chicken; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At breading station in ice bath: raw boneless chicken (54F at 11:30am; 54F at 12:00pm- Cooling) As per operator, cooling since 10:15am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: cooked chicken wings (130F – Hot Holding) As per operator, stored since 15 minutes. Operator discarded. **Corrected On-Site**