High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line discard trash and touch rim of garbage can and then touch ready to eat philly meat without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **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 and the time removed from temperature control cannot be determined. Observed multiple food items being held on time as a public health control with no time marking in flip top cooler on cook line. Person in charge stated all food items were placed in flip top cooler 30 minutes prior. Time markings were added to food items. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items on flat top grill at temperatures of 89-112F. Person in charge stated food items were cooked 30 minutes prior with the intention of being held hot. Food items were reheated to temperatures of 168-172F. Cooked philly meat, cooked beef patties, cooked junior beef patties (89-112F – Hot Holding) Cooked philly meat, cooked beef patties, cooked junior beef patties (168-172F – Hot Holding) **Corrected On-Site** **Warning**