High Priority – Employee touched Hat multiple times and then touched unwrapped single-service items without washing hands. Manager spoke with employee and 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 siting on a metal rack top of grill on cook line Cooked chicken 130F hot holding , Observed inside hot box cabinet across from grill chicken wraps 85F hot holding. Per operator all products stored for approximately 20 minutes. Operator moved items to be reheated to 165F++ **Corrective Action Taken**