High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and carried in a bag than went and. Began food preparation

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 touching rice with bare hand placing into bowl. Discussed with manager employee placed on gloves

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Egg rolls inside cardboard box reach in cooler cooks line employee removed egg rolls from box into hotel pan **Corrected On-Site**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Raw shell eggs over produce reach in cooler make top table cooks line employee removed to proper storage **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of ready to eat foods walk in cooler..