High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handle raw chicken and raw beef and failed to wash hands before scooping white rice with a bowl without handle to serve customer meal. Reviewed proper hands washing procedures. Employee removed gloves and washed hand correctly. Manager removed plates that employee touched. **Corrected On-Site**

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hat reached out for a clean plate to serve customer meal without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- ); Cooked chicken (100-110F – Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated. **Corrective Action Taken**