High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched pants to fix then handled clean utensils to prepare steak for order; no hand wash. Advised operator that chef should wash hands.

High Priority – Nonfood-grade bags used in direct contact with food. Take out bags( non food grade) used to store raw pork. Advised operator to remove food from the bag.

High Priority – Raw animal food stored over canned/bottled drinks. Raw cow tongue stored above bottles of waters and cans of juices for customers. Operator stored properly. **Corrected On-Site**