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 visibly soiled wiping cloth and then handled clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then 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. Operator stated products cooked two hours prior to being held in pans on cook top, moved to be reheated to 165F. **Corrective Action Taken**