High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling raw chicken, operator switched gloves without hand wash. Discussed proper handwashing with operator.

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. Operator sliced ready to eat bread with bare hands.

High Priority – Raw animal foods not properly separated from each other based upon minimum required cooking temperature. Raw beef and Whole chicken were placed in same container. In another bucket ground beef and whole muscle beef placed in the same container.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter chicken empanada (112F – Hot Holding); meat patty (96F – Hot Holding); cheese empanada (111F – Hot Holding). Per operator food had been out for 2 hours, discussed time as a public health control form for operator to use and fill out.