High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee return to front line steam table from bathroom, put gloves on, but did not wash hands before putting on gloves, and touched handles of pans with gloved hands, manager spoke with employee, employee washed hands and changed gloves. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (50F – Cold Holding) sitting on top of other containers in top section of flip top cooler, per manager lid to cooler has been consistently opened for no more then 2 hours, cabbage placed in bottom section of cooler. raw chicken (48F – Cold Holding); raw beef (49F – Cold Holding); cut cabbage (50F – Cold Holding) in walk in cooler, per manager door has been consistently opened for approximately 2 hours, and stated that they have put a service order in for the walk in cooler last night after the inspector pointed out that the ambient air thermometer was reading 50F. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chow mein (119F – Hot Holding); sweetfire chicken breast(117F – Hot Holding) on steam table at front counter, per manager both items have been in steam table less then 20 minutes, both items reheated over 165F. **Corrected On-Site** **Admin Complaint**