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. Employee touched visibly soiled wiping cloth and then handled clean utensils, clean plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

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 washed/cut avocado with bare hands while cutting and removing from peel and placing on customer order to be served immediately without any heat treatment. Operator discussed with employee who then washed hands and put on gloves. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed and rinsed gloved hands at hand wash sink and then handled clean/sanitized dishes. Operator discussed with employee who then removed gloves, washed hands and put on new gloves. **Corrected On-Site**