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 touched garbage can and touched freezer handle , started to cook foods without washing hands first; educated Employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (44F – Cold Holding); raw chicken (44F – Cold Holding); in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food move to different cooler; thermostat lowered; **Corrective Action Taken**