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. Employee handled cash then engaged in food preparation without washing his hands. Employee put on a pair of gloves without washing his hands.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread for a sandwich . The employee discarded the bread. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside the 3 door reach in cooler in the kitchen. hot dogs (54F – Cold Holding); hamburgers (48F – Cold Holding) Product was moved to a working refrigerator. **Corrective Action Taken**