High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing dishes in large metal bowl then handled clean container of vegetable oil spread; no hand wash. Employee unable to wash hands at hand wash sink; no potable running water.

High Priority – Establishment operating with no potable running water. Observed no potable running water at triple sink or hand wash sink.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler: raw shelled eggs stored over cooked rice. Advised to store properly.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F – Cold Holding) As per employee, stored on counter less than 4 hours. Not prepped or portioned today. Advised to quick chill.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line : cooked rice (119F – Hot Holding) As per employee, cooked less than 4 hours. Advised to reheat to 165F.