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 handled soiled server trays before placing them into dish machine, then handled clean server trays coming out of the dish machine, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (47F – Cold Holding) per operator items not prepared or portioned today. Held covered in walk in cooler overnight. Operator discarded. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (47F – Cold Holding) per operator items not prepared or portioned today. Held covered in walk in cooler overnight. Operator discarded. See stop sale.