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. Observed employee taking orders on the touch screen computer at front counter and started to cook foods afterwards without washing hands first; operator educated and employee washed hands; **Corrected On-Site**

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. Observed employee cutting lettuce for salads with bare hands; manager educated; employee washed hands and put gloves on ; **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomato sauce in three door cooler on the hallway Stored properly **Corrected On-Site**