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 trash can and without washing hands employee handled containers of diced onions, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used hand washing sink to wash knife and after without sanitizing placed knife on flip top cooler at cook line, discussed with operator who moved knife to 3 compartment sink to be washed and sanitized. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with soiled dishes and without washing hands employee grab fresh plates of food to take to customer, discussed with operator server washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler potato salad (49F – Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator cold holding requirements, operator removed overstocked portion and placed in walk in cooler to chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top melted butter (101F – Hot Holding) per operator product prepared approximately 1 hour ago and held on stove top until served, discussed hot holding requirements, operator turned on stove top to reheat butter to 165F+. **Corrective Action Taken**