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. Employee handling soiled dishes while placing them into dish machine with gloved hands then handled clean dishes coming out of dish machine without washing hands or changing gloves. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (54F – Cold Holding); pancake batter (48F – Cold Holding) in dispensers inside pan in top section of reach in cooler sticking out over containers, per manager both items have been in dispensers less then 2 hours, both items placed on time control. **Corrective Action Taken** **Admin Complaint**