High Priority – 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. Observed person in charge dumping water in the mop sink, touched garbage and scooped ice and calibrated thermometer before washing hands first; educated and manager washed hands; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic balsamic dressing (46F – Cold Holding); homemade ranch dressing (44F – Cold Holding)in cooler by soup steam table; as per operator food not prepared or portend today; food out of temperature for approximately two hours; food placed in ice bath and moved to walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**