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 dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry without washing hands. Employee handled garbage can and soiled dishes while removing from cook line and then returned to cook line and handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut lettuce (46F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in make top less than 1 hour, moved to reach in cooler. **Corrected On-Site**