High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes and unloading cleaned sanitized ones without washing hands before; manager educated; employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken over cooked wings in one door cooler at cook line; Raw chicken over cooked vegetables on speed rack in walk-in cooler Stored properly **Corrected On-Site**