High Priority – Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook on cook line arrived and began to work with no hand wash. Priority: High Priority

High Priority – Observed: 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. Cook observed grabbing bread from the grill with barehands. Discussed with employee who reheated on grill to 145F and handled with gloved hands to prepare sandwich. Priority: High Priority

High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken observed stored over cooked chicken shawarma in walk in cooler. Operator relocated **Corrected On-Site** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shaved gyro meat hot held at 120 degrees F. Employees reheated meat back to 165 degrees F and transferred to hot hold at 135 degrees F. **Corrected On-Site** Priority: High Priority