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. Employee handled soiled equipment and utensils while rinsing at triple sink and then handled clean equipment and utensils at cook line to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Raw animal food (chicken) stored in top portion of flip top cooler make table over ready-to-eat food (cooked noodles) in bottom portion of make table – no complete physical barrier between top and bottom. Operator moved cooked noodles to other side of cooler. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved raw chicken to bottom shelf. **Corrected On-Site**