High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from outside through rear exit door and from customer dining area and began preparing food and handling clean dishes without washing hands. Operator discussed with employees 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 countertop warmer/holder; cooked rice and cooked beans (118F – Hot Holding). Operator stated rice and beans cooked prior to being held approximately 1 hour, began reheating to 165F+ to be held at 135F or above. **Corrective Action Taken**