High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from bathroom and began to handle clean equipment and wash dishes without asking hands first.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (129F – Hot Holding) in rice warmer at front line, per employee rice was made and out in warmer less then 1 hour ago, operator began to order new warmer during inspection. **Corrective Action Taken**