High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch a trash can then handled clean equipment without washing hands. The employee washed hands and sanitized the equipment.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold holding at 49F in the reach in cooler on the front line for approximately 2 hours. The operator placed the container of chicken in the walk in cooler. **Corrective Action Taken**