High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee at cookline pulled up pants with gloved hands, did not wash hands, then handled bread with the same gloved hands. The employee discarded the bread, washed hands, and put on new gloves before continuing to handle food. 2. Employee at cookline wiped gloved hands on apron, did not wash hands or change gloves, then proceeded cut lettuce with the same gloved hands. Manager had the employee wash hands and put on new gloves before continuing to work at cookline. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cookline: gravy (127F – Hot Holding). Manager stated the gravy was cooked fresh a couple of hours prior and may have set out and cooled before being placed in the steam table. Manager reheated the gravy to 170F during this inspection. **Corrected On-Site**