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. Employee loaded dirty dishes into dishwasher then handled clean dishes without washing hands. Informed operator of proper handwashing washing, employee then washed hands. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought in dirty dishes, then grabbed clean tray and walked out of kitchen preparing plates, without washing hands. Informed operator, employee then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline left flip top: cooked chicken (50F – Cold Holding); cooked beef (50F – Cold Holding) operator states out of temperature for approximately 1 hour, items not prepared or portioned today operators moved to quick chill. **Corrective Action Taken**