High Priority – Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee missing glove on top of finger cut covered only with finger cot; employee washed hands and put gloves on; **Corrected On-Site**

High Priority – Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed employees touching dirty towels and utensils and handling clean utensils and food containers without washing hands first; educated; employee washed hands; **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cleaning knife with food debris on the garbage can and placing back on the food prep to be reused; Educated; employee placed knives in dishwasher; **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over sauces in walk-in cooler; stored properly; **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking – cooked wings at pizza station; as per on time since 1 pm; time added; **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (126F – Hot Holding); marinara (126F – Hot Holding)in steam table at pizza station; as per operator food out of temperature for approximately 1 hour; food sent to be reheated; **Corrective Action Taken**