High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee used bathroom, went into kitchen area started wearing gloves to work with dough, inspector instructed to stop, wash hands and continue working with food.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line roast beef 46F, employee moved to freezer, temperature dropped to 43. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front line, meatballs 111F-122F, employee placed meatballs in steam table at 8:50, employee voluntarily discarded.