High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enters kitchen from back door and began working with cooked potatoes without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (108-136F – Hot Holding) Per Manager food item in unit less than an hour. Observed pan overfilled. Manager reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**