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 dropped food onto the floor, pick it up with wiping cloth, rinsed cloth then proceeded to prepare plates without washing hands. Advised operator of proper handwashing washing. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, cooked rice (51F – Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. Operator discarded item. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen warmer, cooked ribs (118F – Hot Holding); cooked chicken (115F – Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat to 165F. Operator placed items in stove to reheat to 165F. **Corrective Action Taken** **Warning**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+. Operator corrected to 100ppm. **Warning**