High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after touching raw chicken to plate foods,no handwash. Spoke with employee and manager, employee removed gloves and properly washed hands before resuming work. **Corrected On-Site** **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 on ceiling of front line near to bar pass through, 10 on ceiling in dishwashing area. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill hot water bath, cooked bread stuffing (111F – Hot Holding); cooked turkey gravy (113F – Hot Holding) for one hour per operator. Operator heated both, within 5 minutes both foods 173F or greater. **Corrected On-Site** **Warning**