High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to work with food without washing hands first ; manager educated and employee washed hands; **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grating cabbage for salads touching food with bare hands; food will not be reheated to 145 F or above ; operator educated employee;

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- on the flat top; removed **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (55F – Cold Holding); rice (47F – Cold Holding);in small cooler by handwashing sink; food not prepared or portioned today; food out of temperature for approximately 2 hours; foods placed in ice; **Corrective Action Taken**