High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line employee handled Philly beef than proceeded to handle seasoning s and prepare food for order without changing their gloves and washing their hands- educated operator – employee washed their hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- sliced ham 46-47F- cold holding, cooked peppers 46-47F- cold holding – food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed on ice to quick chill. **Corrective Action Taken** At reach in cooler- shredded cheese 50F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed on ice. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter by stove- Cooked peppers 72F- hot holding, cooked onions 74F-hot holding, cooked peppers 76F- hot holding,- food out of temperature for 3 hours- operator placed under time as a public health contro, for remaining time. **Corrected On-Site**