High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Prep employee grabbed trash can with bare hands then put on gloves to continue salad preparation without washing hands. Reviewed hand washing with operator. **Corrective Action Taken** **Warning**

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. 1. Prep employee grabbed trash can with bare hands then put on gloves to continue salad preparation without washing hands. Reviewed hand washing with operator. **Corrective Action Taken** **Warning**

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. 1. Employee left restroom, filled her water bottle then went into prep area and continued smoothie preparation without washing hands. Reviewed hand washing with operator. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored over ready to eat celery, operator stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. sliced tomatoes 43-50F at 9:45am ambient cooling since 8am to 50F at 10:45am; chicken sausage 48F at 9:50am ambient cooling since 8am to 48F at 10:45am, Items not prepared or portioned today, At this rate proper ambient cooling will not occur operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**