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. Employee handled personal cell phone and without washing hands employee prepared customer soup and handled clean dishes, discussed with sous chef who educated employee and washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo area double stacked pan of portioned butter packets (50F – Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with sous chef who removed second pan to allow direct contact with cooling surface for product to chill. **Corrective Action Taken**