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 went from handling broom and dust pan while sweeping floor to handling ready to eat sausage while portioning without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top cooler; sausage (50F – Cold Holding); cream cheese (46F – Cold Holding). Operator stated items not prepared or portioned today, being held overfilled/above product line in/on make top for 1 hour, moved overfilled portions to reach in cooler. **Corrective Action Taken**