High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the office entered the kitchen area and started to handle clean pans with food without washing hands first. Employee washed hands **Corrected On-Site**

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 grabbing a dishwasher chemical from the shelf, then opening the container to connect it to dishwasher line, then moved to prep area to wipe table with towel then entered walk in cooler and grabbed vegetables without washing hands first. Employee washed hands **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler by grill station. Raw chicken sausage ( per operator) stored above a container with raw beef. Operator stored properly **Corrected On-Site**