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 picked a items off the floor then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef (50F – Cold Holding); Sliced beef (49F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 45 minutes. Owner emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**