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 handling dry soiled wiping cloth, then proceeding to touch ready to eat food without washing hands, changing gloves. Advised operator of proper hand washing. Employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw beef then proceeding to touch ready to eat tortillas without washing hands, changing gloves. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line glass door reach in cooler, salsa verde (47F – Cold Holding); sour cream (45F – Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved items to different cooler to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, beef tongue (125F – Hot Holding); cooked chorizo (125F – Hot Holding). Per operator, items held out of temperature approximately 2 hours. Advised operator to reheat product to 165F. Operator placed items onto to grill to reheat. **Corrective Action Taken** **Warning**