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. At prep table, Employee touched garbage can then proceeded to cut washed onions without washing hands. Advised operator of proper handwashing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen low boy, cooked brisket (48F – Cold Holding); hot dogs (47F – Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator place items into walk in for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**