High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fixing shirt with gloves on, then went to proceed to go back to prepping cutting ends off of sub bread. Observed operator coaching said employee, and employee took off gloves, washed hands, dried hands, put on fresh gloves. **Corrected On-Site**