High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves handled cardboard box of tortillas and removed package to tortillas, then removed tortillas and put in fryer. Removed fried tortillas while wearing the same gloves. Employee handled Ready-To-Eat tortillas without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza Sauce 110,95F hot holding for 1 hour. Manager instructed employee to reheat pizza sauce.