High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe one employee clean food debris from front service line with gloves, then return to work without first washing hands or changing gloves. Discussed proper hand washing with manager at time of inspection. Employee wash hands and wore new gloves at time of inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 89°F at 1:33 PM placed on front line at 1:30 PM reheated to 197°F at 1:45 PM. **Corrected On-Site**