High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen put on gloves – and engaged in food preparation without washing their hands – educated operator- employee washed their hands properly. **Corrective Action Taken**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to engage in food preparation without washing their hands – educated operator. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table – gravy 133F- hot holding- food double panned- food out of temperature for 30 minutes -operator placed to reheat. **Corrective Action Taken**