High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves to begin preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

High Priority – 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 handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dish washer without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line; portioned sour cream (48F – Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top, discarded overfilled portions. **Corrected On-Site**