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 cell phone and placed cell phone in between pants and waist and after without washing hands employee handled tray of cooked hamburger patties, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding table onions rings (122F – Hot Holding) per operator product made within last 30 minutes, operator chose to discard product. **Corrected On-Site**