High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline washed hands, dried hands on pants and shirt, then put on new gloves to begin working at cookline. Inspector had employee stop, wash hands, dry them owith a paper towel, then put on new gloves before continuing to work at cookline. **Corrective Action Taken** **Warning**