High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed an employee leave the restroom and then handle utensils without washing their hands a second time. Reviewed proper procedures with the operator. **Corrective Action Taken** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed their dish machine at 115F. Operator called a provider and set up their triple sink to 200ppm quaternary. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over ready to eat prosciutto in the walk in cooler. Operator removed them. **Corrected On-Site** **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wipe his pants with his gloves and handle utensils without changing them. Operator had him change his gloves. **Corrected On-Site** **Warning**

High Priority – Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored next to bottles of olive oil in the kitchen. Operator removed them. **Corrected On-Site** **Warning**