High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wipes hands on pants proceeded to put on gloves without first washing hands.

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wipes eyes proceeded to grab a plate to serve customer without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee washed hand correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top- Sliced Cheese (41-48F- Cold Holding) Cooked hard boiled Eggs (41-48F – Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Observed pans overfilled. Manager removed top parts and stored in reach in cooler to quick chill 2) Front Counter lowboy reach in- Butter (66F – Cold Holding); Milk (49F – Cold Holding. Per Employee food item in unit less than 4 hours. Items not prepared or portioned today. Employee moved to reach in cooler to quick chill. **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution in one of the bucket at 200PPM. Employee remade to 100 PPM. **Corrected On-Site**