High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face with gloves and continue to engage in food preparation without changing gloves and wash hands. After brief education, employee then changed gloves and wash hands. **Corrected On-Site**

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. -Observed at 11:50 a.m., no time mark on cooked pizza held using time as a public health control. Per operator, pizza cooked at 11:30a.m. Operator correctly time marked pizza. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausage hot held at 90F in kitchen. Per operator, sausages cooked 1 hour before the inspection. Advise operator to reheat item to 165F.