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. Employee touched back of pants and without washing hands employee began to handle cooked chicken fingers with hands, discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line hash browns (112F – Hot Holding) per operator product made approximately 15 minutes ago and placed on to hot holding pan, discussed hot holding with operator who moved product back to deep fryer to reheat to 165+F **Corrective Action Taken**