High Priority – Observed: 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 constantly wiping hands on soiled towels at cook line and touching clean spatulas to stir food; manager educated ; employee washed hands; **Corrected On-Site** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef (45F – Cold Holding); cooked pasta (46F – Cold Holding); meatballs (46F); cooked lasagna (46F – Cold Holding); in walk-in cooler; as per operator foods not cooked or prepared today; food out of temperature for approximately 1 hour; foods moved inside walk-in freezer; freeze4 door left open; **Corrective Action Taken** Priority: High Priority