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 picked a piece of raw beef from floor, after grabbed a clean bowl and clean spoon to serve miso soup, using same gloves. 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. Not prepared or portioned today. beans sprouts (50F – Cold Holding), per employee Ben's sprouts held for less than two hours, observed food on room temperature, employee placed ice bag on top for a quick chill. **Corrective Action Taken**