High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing bread from inside the oven, using visibly soiled apron and plated to be served; touched other plates with the same gloved hands that touched soiled apron; educated; employee washed hands; **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling foods and utensils with visibly soiled gloves; educated ; employee washed hands and changed gloves; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (52F – Cold Holding); Cooked egg plant (52F – Cold Holding); cooked onions (52F – Cold Holding); raw chicken (56F – Cold Holding); cooked chicken wings (47F – Cold Holding); in drawers under the grill; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**