High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, placed hands inside pants pocket, then grabbed a clean spatula to steer cooking tomatoes jam . After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station-; sliced yellow cheese (46F – Cold Holding); sliced tomatoes (50F – Cold Holding). Per employee food held less than four hours, observed food stored above the rim line, employee removed food out of temperature and stored inside lower cooker for a quick chill. **Corrected On-Site**