High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef with gloves on then remove gloves, put new pair of gloves on and proceed to handle to go bags and clean food equipment without washing hands. Manager reviewed hand washing for employees to wash hands properly **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions in detestable at front kitchen at 115F hot holding Per manager, food left out of temperature for approximately 15 minutes Advised operator to reheat foods to 165F **Warning**