High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves touched raw burger patty, discarded gloves, placed new gloves and grabbed clean plate, without washing hands first, after manager instructed employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, pick up soiled Plastic slid from floor, then changed gloves to grab a bag of precooked plantain, without washing hands first, 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. Food not prepared or portioned today. 2) flip top-; cooked shrimp ceviche (50 – Cold Holding); hummus (48F – Cold Holding), per employee food held less than 4 hours, observed food stored on double panel , employee removed food and placed in single containers inside walk in freezer for a quick chill. **Corrective Action Taken**