High Priority – Employee touched clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on shirt after handling spatula to flip burgers,and the placed burger on container without washing hands.educated operator. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy until refri raw bacon (56F – Cold Holding); 3 hours .operator placed in another cold holding unit.