High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and prepare customer order without first washing hands.

High Priority – Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed operator with visibly dirty hands preparing food for customer.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water at cook line.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw ground beef stored over lettuce inside standing reach in cooler. Operator relocated products for proper storage. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza sauce (53F – Cold Holding); cut tomato (54F – Cold Holding) inside reach in cooler near cook line. As per operator products placed inside less than 1 hour prior.