High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from back entrance door , put gloves to start cutting lettuces, without washing hands first , after manager educated 'em on proper hand wash pr, employee discarded gloves and 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 brought dirty container to dishwasher area, came back, placed gloves and grabbed a sauce container from steam, without washing hands first, after educated employee on proper hand wash procedures, employee discarded gloves, 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. salsa (122F – Hot Holding), per employee food hot held less than one hour, employee reheated on stove to 166F **Corrected On-Site**