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 handled visibly soiled cloth to wipe counter tops at Cook line and without washing hands employee handled hamburger bun and vegetables to prepare sandwich, 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. At Cook like cheese sauce (109F – Hot Holding) per chef product prepared approximately 45 minutes ago and held on side of stove until served, discussed with operator who chose to time mark product and move to time is a public health control. **Corrected On-Site**