High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in dishwashing area wash hands with gloves on. Spoke with operator and employee, employee removed gloves and properly washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler next to toaster, cook line: French toast batter with milk and eggs (60F – Cold Holding); pancake batter with milk and eggs (61F – Cold Holding) for twenty minutes per operator. Discussed with operator keeping foods in nearby reach-in cooler or using time as a public health control and provided form via email.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also hose Bibb no vacuum breaker outside back door to kitchen.