High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wear gloves to move precooked meat balls to stove without washing hands first. After educated employee on proper hand wash procedures, employee discarded gloves and washed hands properly. **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 came from dumpster area, wear gloves to weigh mix of ground beef for meat balls, 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. rear kitchen-steam -meat balls in marinara sauce (130F – Hot Holding), per employee food hot held for an hour, employee reheated on stove to 171F **Corrected On-Site**