High Priority – Observed: 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. Employee wiped prep area with gloved hands and started to work with foods without washing hands and changing gloves Manager educated; employee washed hands **Corrected On-Site** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone (47F- Cold Holding )in reach in cooler at front counter ; food not prepared or portioned today; food out of temperature for less than four hours; food on the bottom of the container was swapped with new packaging; **Corrective Action Taken** Priority: High Priority