High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline changed gloves after handling raw chicken without first washing hands before continuing to prepare other items. Reviewed proper handwash procedures and employee washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Turbo Air 3 door cooler, container of prepped raw chicken above container of whole raw beef portions. Employee rearranged to properly separate. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees at cookline handled raw steak, beef, and chicken and continued with preparations for multiple items without stopping to wash hands and change gloves. Reviewed proper procedures with manager and employees concerning when to change gloves and wash hands. Employees washed hands and changed gloves. **Corrected On-Site**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to correct 100ppm. **Corrected On-Site**