High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing soiled gloves and putting new gloves before washing hands; educated and employee washed hands; **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes and started to prep foods without washing hands; educated; employee washed hands; **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsing dishes and not properly sanitizing using three compartment sink. Educated and advised to set up the three compartment sink

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread container at cook line; egg put in the cooler; **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (55F – Cold Holding); on top of bread container at cook line; food out of temperature for approximately 30 minutes; food moved back to cooler; **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Observed bottle and Lysol next to toaster oven with empanadas and single service items Removed; **Corrected On-Site**