High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled order entry/point of sale system and phone then put on gloves and began preparing food for customers without washing hands. Discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At front line dispenser pump; cheese sauce (117F – Reheating 12:30). Operator stated cheese sauce reheating since 10:30, did not reach 135F within 2 hours, increased temperature setting/stirred all parts reaching 145F+ 12:35. **Corrected On-Site**