High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean and sanitize dishes then began to handle clean handle of hot box and clean pan of food; no hand wash. Advised operator that employee should wash hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw chicken fillets (52F – Cold Holding) As per operator, stored approximately 20 mins at prep counter. Not prepped or portioned today. Operator discarded. **Corrected On-Site**