III / Preventing Contamination by Hand
EMployee observed not wearing gloves whilepreparing ready to eat foods.Gloves are required when handling RTE foods after handwashing to prevent contamination and potential to spread ilness.

VI / Time/Temperature Controlled Safety Food
Thermometer was not readily available to check the temperaturesof reheating foods. Employees must be trained to ensure minimum reheat temperature of 165 degrees is reached to comply with proper reheat procedure and to prevent bacterial growth and ilness.