High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee picked up towel from floor then changed gloves and proceeded handling clean equipment and engaging in food preparation without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tell reach in cooler by cookline – Shredded cheese 47-48F-cold holding, crab sticks 48F- cold holding, stuffed shrimp 48-49F-cold holding, cooked onions 45F- cold holding- food not prepared or portioned today- as per operator reach in cooler doors left open – operator p,aced food in walk in cooler to quick chill. **Corrective Action Taken** **Warning**