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 without washing their hands- educated operator – employee washed hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station flip top cooler – sliced cheese 50-51F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 30 minutes – operator discarded. At three door reach in cooler in kitchen – sliced cheese 44-47F- cold holding – food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**