High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into prep area from outside, put on gloves then began to handle clean equipment without washing hands first.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (49F – Cold Holding)in over filled container in top section of reach in cooler on make line, per manager top section just went through a thawing cycle that took no more then 2 hours, tomatoes moved to walk in cooler. Ricotta (53F – Cold Holding) sitting above ice bath on make line, per manager ricotta has been there for no more than a few hours, ricotta moved to walk in cooler. **Corrective Action Taken**