High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area – employee handled dirty dishes than proceeded to handle clean dishes- educated operator- employee washed hands properly. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground beef stored over raw lamb- operator stored properly. **Corrected On-Site**