High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walked into building, grabbed clean cutting board without washing hands. Employee washed hands. **Corrected On-Site**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washed hands, rubbed for less than 10 seconds. Employee washed hands again properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler on expo station – pesto tomatoes (46F – Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately 30 minutes, operator closed flip top. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot table – chickpeas (124F – Hot Holding); green beans (116F – Hot Holding) as per operator item held out of temperature for approximately 30 minutes, operator raised table's temperature. **Corrective Action Taken**