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 personal bag and proceeded to fix containers in flip top without first removing gloves or washing hands. Removed proper handwashing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Secondary Flip Top- ; Salsa (48-50F – Cold Holding); Pico de Gallo (48F – Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager stored in lower reach in cooker to quick chill. **Corrective Action Taken**