High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwasher with dirty dishes and touched clean dishes while putting them away on the drying rack; Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee bused tables, put new pair of gloves and touched clean dishes without washing hands; Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line ; went inside walk-in cooler; returned to cook line, changed gloves without washing hands and started preparing foods; Operator educated employee and employee washed hands and changed gloves **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (43-45F – Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made; **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Sanitizer bucket stored with single service items and doughnuts container at cook line under the steam table ; Stored properly **Corrected On-Site**