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 touch soiled wiping cloth with gloved hands to wipe down counter, discard towel, then handle spatula at the cookline to remove hot dog immediately after without first handwashing. Advised employee to wash hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (70F – Cold Holding) in cart at cookline in kitchen, under no temperature control. Not prepared or portioned today. Placed in cart from walk in cooler, less than one hour ago per operator. Operator placed in walk in cooler to rapid chill to 41F or below. **Corrective Action Taken**