High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, grabbed raw burger, then discarded gloves touching garbage trash, after , wear gloves without washing hands first. After manager educated employee on proper hand wash procedures , employee discarded gloves and washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1)salad station- ; Swiss cheese (55F – Cold Holding); salsa (50F), per employee food held less than 4 hours, manager removed food from u it, add iced and stored on number 2 salad flip top for a quick chill. **Corrective Action Taken**