High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server dumped food into the trash can and than grabbed clean plates no hand washing disssued with management.

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. Employee touched cook chicken with bare hands to place on a salad. Discussed with employee the importance of wearing gloves while not using a aop format.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat foods walk in cooler employee removed to proper storage **Corrected On-Site**