High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed Employee re entered kitchen and began preparing food without washing hands. Educated manager on proper handwashing procedures. Manager instructed employee to wash hands. Employee washed hands and put on new pair of gloves. **Corrected On-Site**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. At cook line – eggs rolls removed from original packaging and stored in direct contact with the card board box. Operator removed and placed items in food a grade container. **Corrected On-Site**