High Priority – Employee handled boxes from the floor and failed to remove dirty gloves and wash hands before putting on new gloves to initiate a task working with food. Employee was told, she removed gloves, wash hands and replace to new gloves.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee clean up a broken raw shelled eggs and started wiping down prep counter and about to engage in food handling. Stopped employee prior to and asked her to wash her hands.

High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed bean empanada (127F – Hot Holding, per operator cooked around noon). Operator reheated empanada, 2nd temp. 148°F. **Corrected On-Site**

High Priority – Nonfood-grade bags used in direct contact with food. Observed cooked shredded beef stored inside a non food grade bag (plastic grocery bag) inside the walk in cooler.

High Priority – Raw animal food stored in same container as ready-to-eat food. Observed raw bacon stored inside the same food pan with ready to eat tomato, onion, cheese and lettuce. All the food items were in contact with each other. Employee discarded. **Corrected On-Site**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker for hose bib with hose next to the handwash sink in the kitchen.