High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee(s) entered kitchen from dining room, put on gloves and began handling clean utensils, clean plates and portioned salad dressing, coleslaw and sour cream. Operator discussed with employee(s) who then washed hands and changed gloves. **Corrected On-Site**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while rinsing and loading into dishwasher then handled clean/sanitize dishes while removing from dishwasher then walked to prep area and panned cooked pasta without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line left side make top; chopped cooked chicken (47F – Cold Holding); cooked corn with beans (46F – Cold Holding). Operator stated items not prepared or portioned today, held in make top for less than 2 hours, placed items in ice bath. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked mashed potatoes (98F – Hot Holding). Operator stated items reheated prior to being placed in unplugged steam table, held 1 hour, moved to be reheated to 165F+ and held at 135F or above. **Corrective Action Taken**