High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees touching soiled dry towel to wipe surfaces, touching garbage, and touching clean utensils and working with foods without changing gloves and washing hands first; chef educated ; employees washed hands **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster stock (120F – Hot Holding);in steam table at cook line; food out of temperature for approximately 20 minutes; moved to be reheated to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**