High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in to work, open cash register to count money, after star making coffee for a customer, without washing hands first. After instructed employee on proper hand wash procedures, employee washed hands. **Corrected On-Site**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing gloves, cracked raw shell eggs, then grabbed a sandwich bread, using same gloves. After instructed, 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box-; beef empanadas (125F – Hot Holding); croquettes (131F – Hot Holding), per employee food on unit, one hour ago, manager turn up the on unit, after 15 minutes, beef empanadas at (139F), croquettes at 138F. **Corrected On-Site**