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. Add dishwashing/prep area a¿¿ employee handled dirty dishes, then proceeded to handle clean dishes without washing their hands a¿¿ 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 salad reach in cooler drawers- chopped lettuce 44-45F- cold holding-food not prepared or portion today-food at a temperature for 45 minutes-operator placed food and walking cooler too quick chill. **Corrective Action Taken**