High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves on to work with foods in the prep area without washing hands first Manager educated and employee washed hands; **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked chicken while packing foods with bare hands; manager educated; employee washed hands and put gloves on; **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling food with torn gloves ; manager educated; employee washed hands and changed gloves ; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F – Cold Holding) in walk-in cooler food nor prepared or portioned today; food out of temperature for 30 minutes; operator closed walk-in cooler door; **Corrective Action Taken**