High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door to throw out trash and upon return employee started handling clean equipment without washing their hands – educated operator – employee washed their hands – educated operator- employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on flat top- cooked onions 114F- hot holding , cooked peppers 141F- hot holding – food out of temperature for 20 minutes- food on metal rack above flat top- operator placed on stove to be reheated. **Corrected On-Site** **Warning**