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. Dishwasher handling clean sanitized dish ware immediately after washing dirty dish ware without washing hands first. Reviewed proper handwashing procedures and employee washed 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. On shelf above cookline stove, fried chicken (122F – Hot Holding). Per employee cooked approximately 1 hour. Employee moved chicken back to oven to reheat and hot hold properly. **Corrective Action Taken**