High Priority – Dish washer handled soiled dishes or utensils and then picked up panned food to place in reach in cooler without washing hands. Discussed with operator. Operator instructed employee to wash hands **Corrective Action Taken**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cut sand which to be plated holding top of sandwich with bare hands. Observed employee wash hands immediately prior to handling sandwich. Discussed with employee and operator

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in reach in cooler. Operator reorganized **Corrected On-Site**