High Priority – Employee grabbed raw burger then grabbed clean ladle from hot sauce located on steam table Employee washed hands **Corrected On-Site**

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 grabbed garbage can then grabbed clean knife located on prep table. Employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook line next to toaster Garlic butter, per operator stored for approximately 1 hour. Operator timed marked **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top shelf above grill Cooked onions 117F hot holding Per operator stored for approximately 1 hour, operator moved to be reheated to 165F ++ **Corrective Action Taken**