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 handled soiled utensils and dishes while scraping, washing and rinsing and then handled clean and sanitized utensils and dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; cottage cheese (48F – Cold Holding); yogurt (48F – Cold Holding). Operator stated items not prepared or portioned today, held for less than 2 hours, discarded. **Corrective Action Taken**