High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soil apron several times then proceeded to place strawberries on salad without proper handwashing nor glove change.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo window boxes of hash browns 110F (Hot Holding). As per operator items out of temperature approximately 30 minutes. Operator turn up heat lamp. **Corrective Action Taken**