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. Observed employee drop sauce cup and pick up item to throw away while wearing gloves. Employee then grabbed sauce ladle to make new sauce cup without glove change and hand wash. Asked employee to change gloves and wash hands. Employee removed gloves, washed hands, changed gloves, and swapped out ladle. **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 onion straws under heat lamp at 63f for 3 hours upon inspection. Operator reheated onion strings to 177f. **Corrected On-Site**