High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched pants with gloves on and then proceeded to grab a bag of bread without washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter chips 49F stored in cooler at cook line. Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Discussed with operator TPHC. Operator placed butter chips on 4 hour TPHC. **Corrective Action Taken**