High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began handling to go containers of sauce without washing hands. Manager had employee wash hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer bin next to heat chute: hash browns (123F – Hot Holding). Manager stated item placed in warmer 10 minutes prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**