High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building and handle broom, handled squeegee with gloved hands then proceed to handle clean wares without changing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves, wash hands and rewash dishes **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (88F – Hot Holding); cooked onions (88F – Hot Holding). Being held with no temperature control on cook line, operator states items have been off temperature control for approximately 1 hour. Operator reheated to 165F+. Discussed TPHC with operator **Corrected On-Site**