High Priority – Priority: High Priority Observed: 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. Observed employee wash and rinse soiled equipment and then removing equipment's from sanitizer solution in sink without washing hands. Discussed with employee on proper technique

High Priority – Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle mix (51F – Cold Holding), stored in reach in cooler in kitchen. Was placed there from buffet area after breakfast. Employee stated was prepared day before and stored in reach in cooler overnight but place at buffet area with ice pack this morning. Left overs are placed back in reach in cooler after breakfast. Discussed placing this item on Time and added to paperwork **Corrected On-Site**