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. Dishwasher handling sanitized pans from triple sink without washing hands first. Employee had just washed and rinsed dirty pans. Reviewed proper procedures with employee and employee washed hands going forward. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline LINE ICE BATH – angel hair pasta (40-46F – Cold Holding); chicken stock (40F); spaghetti (46-60F – Cold Holding). Per employee neither prepared or portioned today and in ice bath approximately 45-60minutes. Observed containers not properly surrounded by ice to maintain temperature. Employee returned pasta to walk in to rechill and replaced with new containers and properly filled ice bath. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Full container of fresh garlic butter at server bread station missing time mark. Employee stated prepared at 5:00pm. Manager added time mark 5:00-9:00pm. **Corrected On-Site**