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 failed to washed hands after entering through the back door. Employee proceeded to removed cleaned plates from the dishwashing machine without washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly and re washed the dishes. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bin- ; Half and half (48-50F – Cold Holding) Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed Half and half stored in tray above ice bin at room temperature. Manager moved to reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pans on flat top- ; Cooked Mushrooms (90-100F – Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated to 185F. **Corrected On-Site**