High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then proceeded to turn on stove and grab reach in cooler door handle without washing their hands- educated operator – employee washed their hands properly. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove -Beef broth 130F- hot holding, -food out of temperature for 30 minutes- operator turned on stove to reheat product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**