High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed server handle soiled dishes at ware washing area then proceed to handle packaged food without changing gloves and washing hands. Discussed with operator and operator discussed with employees to remove gloves and wash hands after handling soiled dishes **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (54F – Cold Holding) being held on cook line in melted ice. Operator states tomatoes have been out less than 1 hour, operator remade ice bath and burried pan of tomatoes in ice **Corrective Action Taken**