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 cook line, Employee touched garbage can then proceeded to prepared eggs without washing hands. Advised operator of proper hand washing. Employee washed hands and changed gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sausage burritos (68F – Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes. Advised operator of proper cold holding parameters. Employee placed item into walk in cooler for quick chill. **Corrected On-Site**