High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee behind front counter tending to customers walked in to the kitchen and put gloves on to prepare food, no prior hand wash.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used rag to clean cutting board and immediately took a sandwich out the oven and finished preparing said sandwich (by handling the bread) with the same gloves that he used to clean cutting board

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (right); sliced tomatoes (52F – Cold Holding); sliced cheese (50F – Cold Holding). Per operator foods in not portioned or prepared today. In unit less than 4hrs. Observed flip top left open during lunch rush. Operator placed food items under bag of ice. **Corrective Action Taken**