High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and engaged in making sandwiches without first washing hands.

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. Observed employee picked up metal lid from the floor and then touched clean pans and plates. Coached operator and operator coached employee.