High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee begins her shift, at front counter packing customers orders, failed to wash hands before grabbing to go containers, after manager instructed, employee washed hands. **Corrected On-Site**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from back entrance door, stepped inside breaded station, wear gloves to begin working with food, without washing hands, after ins, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Liquid biscuit dressing 69 ( – Cold Holding), observed containers left,on counter, next to steam table, original commercial container, required refrigeration. Per employee food held less Thanh two hours, container moved to walk in cooler for a quick chill. Manager stated biscuit dressing don't last two hours, advised manager to place it on TPHC. **Corrective Action Taken**