High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee start working in dishwasher area, preparing a sanitizer bucket, without washing hands first. After manager educated employee on proper hand wash procedures, employee washed hands. **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 wearing gloves, washed knife with soap and water, then continue cutting cheese, without washing hands first. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat balls (118F – Hot Holding), per employee food hot held less than two hours. Observed food stored above the rim line, employee removed food out of temperature to reheated at 168F. **Corrected On-Site**