High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves, touched raw chicken, then changed gloves to cut grilled chicken, without washing hands first, after manager educated on proper hand wash procedures, employee discarded gloves washed hands and put in new pair of gloves. **Corrected On-Site**

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 at service window touched his shirt, then grabbed package of single services cups , without washing hands first, after manager educated employee on proper hand wash procedures, employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Two hot holding drawers- ; grilled steak (117-125F – Hot Holding), per manager food hot held less than two hours, employee placed back on grill to temperatures of 168F. **Corrected On-Site**