High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave restaurant wearing gloves and then returned with gloved hands and began working with raw dough mixer bowl and other equipment without washing hands. Discussed proper hand washing procedures with operator and employee washed hands properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top 3 from left); cheese (48F – Cold Holding); chicken wings (50F – Cold Holding);; raw shrimp (51F – Cold Holding). Being held in unit for approximately 2 hours. Reach in cooler section of flip top door not aligning properly to close. Operator closed door, iced items and retook temperatures at 43F-48F. Per operator items not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink a missing vacuum breaker on the splitter.