High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager on phone then began cooking while on phone . Reviewed with handwashing procedures . Manager washed hands then returned to cooking **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 99-122 F in warmer drawer at cook line for under 2 hours. Employee reheated chicken to 177-190 F . Discussed time as a public health control with manager **Corrected On-Site**