High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled towel and clothes and then proceeded to stir soup without washing hands. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table meatballs 121-128F. Per operator food held in unit less than four hours. Observed not enough water in unit. Operator moved meatballs to stove to reheat back to 165F or higher. **Corrective Action Taken** **Warning**