High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee making sandwiches, taking payments, putting foods away in walk-in cooler next to, returning to cook line and not changing gloves and washing hands ; educated ; employee washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50F – Cold Holding); tuna salad (50F – Cold Holding);n big cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved inside different cooler **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- all TCS foods in hot box and steam table at front counter; as per operator food on time since 10:00 am; advised to track time ;