High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on one glove on right hand without washing hands . Opened the secret top water bottle to drink water. Put cap on , discarded the glove then taking food temperature without washing hands. Explained water bottle comes in contact with mouth. During Opening and putting cap back on bottle . Hand comes in contact with the bottle mouth area that came in contact with mouth. This requires washing hands before putting on gloves ( or do not put on gloves) and after discarding the gloves and before handling the food or clean utensils.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed the white cutting board then put for air drying without sanitizing. Explained and he setup three compartment sink and sanitized the cutting board. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked octopus 60 f, another layer of container 50 f, third layer 45 f over stacked .as per manager portioned yesterday just moved from bottom section of the flip top cooler less than an hour ago. Manager removed overstocked layers and moved to bottom section of the cooler to cool quickly. **Corrective Action Taken**