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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 11:20am. Employee placed chicken in oven. Rechecked temp at 11:46am a. cooked diced chicken (120F – Hot Holding) 168f **Corrected On-Site** **Repeat Violation**