High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled…employee touched raw hamburger and handled cleaned plate to serve food without changed gloves and washing hands . Employee changed gloves washed hands after discussion. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….coleslaw 52F, caramelize onion 53F in reach in cooler , food not prepped or portioned today , food was outside for serve being held less than 4 hours . Employee time marked. **Corrective Action Taken**