High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handling cellphone while texting then handled clean equipment, clean utensils, unwrapped sing,e service plate to prepare/serve food for/to customer without washing hands. Operator discussed with employee who then 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. Employee wearing single use glove on right hand to grab and place cut cabbage on top of taco shell/ingredients then touched with left bare hand same cabbage to press down before packaging. Operator discussed with employee who then washed hands and donned two single use gloves, one on each hand. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled food service utensils then placed to dry/store/reuse without sanitizing, Triple Sink (Chlorine – Not Set Up). Operator setup triple sink to chlorine 100ppm to properly sanitize utensils. **Corrective Action Taken**