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. Observed employee touch dirty dishes and then touch clean pots before washing hands. After brief education, employee then wash his hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold held in refrigerator drawer at 44F and steak at 45F. Per operator both items transfer to unit less than 1 hour prior to the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken** **Repeat Violation**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushroom hot held in steam table at 69F. Per operator, item transfer to unit 30 minutes prior to the inspection. Operator reheat mushroom to 171F. **Corrected On-Site**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.