High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth while cleaning tables and then handled clean cup and clean ice scoop to scoop ice and make drinks for customers without washing hands. Operator discussed with employee who then 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. At cook line steam table; sausage gravy (125F – Hot Holding). Operator stated sausage gravy reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F. **Corrective Action Taken**