High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on cooks line. A employee wiped his forehead with gloves on both hands,grabbed a bowl, touched food contact surface and failed to remove gloves,wash hands and put on new gloves.Person in charge educated employee on glove use and handwashing. Employee put soiled dish in dish room.Employee remove gloves,washed hands and put on clean gloves. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cooks line raw shell eggs and cooked potatoes not time stamped. Person in charge voluntarily discarded.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cheese (50F – Cold Holding); cooked chicken (48F – Cold Holding). Containers were not covered and filled above the fill line.Person in charge stated the product had been there for approximately 2 hours and placed it in the reach in 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 and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line raw shell eggs and cooked potatoes not time stamped. Person in charge voluntarily discarded.