High Priority – Employee allowed hands to air dry hands after washing before preparing/packaging food for customers. Advised employee who then washed hands and dried properly with paper towels. **Corrected On-Site** **Warning**

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. Employee handled soiled dishes while washing and rinsing, handled order taking/entry system then handled clean equipment, clean utensils and prepared/packaged food without washing hands. Discussed with employee who then washed hands properly at hand washing sink and dried with paper towels. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked chicken (118F – Hot Holding); cooked rice and cooked beans (113F – Hot Holding); cooked goat (116F – Hot Holding); cooked peas (108F – Hot Holding). Operator stated items cooked/reheated prior to being held in steam table for less than 2 hours, began reheating items to 165F+ and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**