High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed dirty dishes, rinsed hands then dried on cloth and proceeded to handle clean dishes. Operator coached him.

High Priority – Employee went outside to walk in cooler with gloves on, came back inside with gloves on, and began working with ready to eat foods. Employee failed to wash hands when re entering the kitchen. Educated employee.