Raw poultry beside prepared namul

A Korean restaurant is preparing lunch service. One worker has trimmed raw poultry on a cutting board and then moves toward a bowl of blanched spinach namul that will be served without further cooking. The worker is still wearing the same gloves, and raw poultry containers have been placed on a shelf above the prepared vegetables. A supervisor sees that a glove has touched the refrigerator handle and the serving spoon. The vegetables look normal and have no unusual smell. Service has not started, and replacement utensils and a separate preparation area are available. The kitchen has a documented food-safety procedure but the worker says that using gloves makes any additional precautions unnecessary.