High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty dishes to clean dishes without washing hands first. Hand washing sink locate at the opposite side of the kitchen. Advised operator to tell dishwasher to wash hands

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line mashed potatoes 122F hot holding , per operator stored for approximately 30 minutes, operator reheated to 165F++ **Corrected On-Site**