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 employee handling dirty rice bowls and returned to cook line and started to prepare rice; manager educated ; employee washed hands; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (42-50F – Cold Holding);in cold well at front line food service next to hot plate; as per operator food prepared at approximately 6:30 and cooled to 41 F before placed at the front line; food out of temperature for approximately 20 minutes; advised to set up ice bath around the food container; operator moved food in cooler to quick chill; **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (109 142F – Hot Holding) in hot well at front counter; as per operator food out of temperature for approximately 20 minutes; food not stirred; operator stirred; rechecked at 139 F **Corrected On-Site**