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. Employee touched money; used hand sanitizer and proceeded to box food for customers; Operator educated and employee washed hands; **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (130F – Hot Holding); in alto sham at cook line; as per operator food out of temperature for approximately 1 hour; food removed to be reheated to 165 F **Corrective Action Taken**