High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook complete a task removed gloves and put on new gloves without washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (62F – Cold Holding); cream chesse (57F – Cold Holding); as per the chef those items were placed on line approximately 3 hours ago. The chef filled in the air gaps with empty containers to cool down the food.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed beef, spinach and chicken empanadas being held by time at the front counter. As per the food handler they use them for up to 3 days but those were brought out approximately 3 hours ago. As per the chef those are only use for display. The chef spoke to the food handler about the situation. **Corrected On-Site**