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 handled soiled Pan then proceeded to open walk in cooler door and reach in cooler door and prep food before washing their hands – educated operator – employee washed hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler- milk 47F- cold holding – food not prepared or portioned today- food out of temperature for 30 minutes- operator placed on time as a public health control for remaining time. **Corrected On-Site**