High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed dirty dishes from the floor than proceeded to change gloves and handle clean equipment and food without washing their hands- educated operator – employee washed their hands properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- cooked pasta 62F- cold holding, raw white fish 60F- cold holding, raw salmon 60F- cold holding , raw chicken 61F- cold holding, raw shrimp 60F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**