High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched side of apron while on cook line then left work station and handled bags of bread, then returned to cook line wiped hands on side of apron then took food wrapper and prepared an order and grabbed a hamburger bun without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.