High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen at front counter, put on hat then placed a bag of ribs in walk in cooler without washing hands.

High Priority – 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. Male employee touched cut green peppers in make table with bare hands.

High Priority – Stop Sale issued due to adulteration of food product. Opened employee water bottle stored in pan with water chestnuts in make table. Manager discarded both items.