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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes with out washing there hands- educated operator employee washed 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. At cookline -garlic butter -86F- hot holding- food left out on counter- food out of temperature for 20 minutes – operator placed on stove to reheat food to 165F. **Corrected On-Site**