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. Observed employee touch soiled dish and then touch clean dishes without washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam at cook line gravy 119F hot holding. Per operator food held out of temperature for less than four hours. Observed product not in contact with hot water. Operator placed on stove to reheat to 165F or higher. **Corrective Action Taken**