High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee return from bathroom area and enter kitchen and began turning grilled chicken at grill without washing hands.

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 steam table yellow rice (121F – Hot Holding); black beans (130F – Hot Holding); as per manager for about 2 hours. Manager increased heat to bring reheating items. **Corrective Action Taken**