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 handled cellphone and then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee who then 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. At cook line; cooked macaroni with cheese (108F – Hot Holding). Operator stated item reheated prior to being held on cook top for less than 30 minutes, moved to be reheated to 165F+ and held at 135F or above. **Corrective Action Taken**