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. Kitchen; Employee handled garbage bin then handled clean utensils without washing hands first. Advised operator, employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline on counter; potato fries (47F – Cold Holding) Per operator not prepared or portioned today Per operator held on counter for less than an hour Advised operator to quick chill