High Priority – Employee touched soiled clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled pants and touched shirt proceeded to reach out for a tong and a to go plate to served customer's cooked food without first 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 Orange Chicken (127F – Hot Holding); Cooked Spicy Chicken (115-120F – Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated. **Corrective Action Taken**