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. Manager went to storage room then entered the kitchen and started handling clean dishes and equipment. Educated manager who then washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked meats. Manager corrected storage **Corrected On-Site**