High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -employee washed hands in bathroom, then handled clean lid upon returning to cook line with washing hands a 2nd time. Educated, employee immediately 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. -chicken tenders in hot hold unit 92°. Per operator, unit not working properly. Recommend using 4 hour time plan until repaired.