High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 1. Employees was washing dishes then opened the steamer handle with soiled hands. 2. Employees handled raw beef with gloved hands then opened the walk in cooler door ( pulling handle ) with soiled hands. Explained and both 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. cut chicken 117 f( as per manager 20 minutes) pulled pork 122 f as per manager 20 minutes, both hot holding , corn 189 f reheated for hot holding, both reheated over 165 f. **Corrected On-Site**