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 picked up lid for 1/3 size pan off floor of cook line and then continued to handle clean lids and utensils while setting up steam table 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 cook line; shredded mozzarella cheese (46F – Cold Holding); blue cheese crumbles (48F – Cold Holding). Operator stated items not prepared or portioned today, held overfilled and double panned in units 1 hour, moved items to be returned to 41F. **Corrective Action Taken**