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 used personal phone and proceeded to engaged in food preparation handled clean equipment without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Onions (99-105F – Hot Holding); Cooked Mushrooms (115F – Hot Holding). Per chef food items in unit less than 2 hours. Observed pans stored next to grill at room temperature. Chef reheated.. **Corrective Action Taken**