High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee place head phones on another employee then handle single serve items.

High Priority – Employee washed hands with cold water. Observed employee washing hands with cold water employee turned on hot water and rewashed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (120-145F – Hot Holding) per operator held out of temperature less than 1.5 hours. Operator reheated in steamer **Corrective Action Taken**