High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touching raw chicken to place in oil to fry it; touched clean spatula to remove from oil after cooking used the same glove to go back to touching raw chicken and kept repeating without changing gloves and washing hands after working with raw foods Educated Employee washed hands **Corrected On-Site**

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of the bathroom and touched different pans and utensils before washing hands Employee washed hands

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (45F – Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 20 minutes Cooler closed in between uses **Corrective Action Taken**