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. Employee handled soiled dishes while washing and rinsing then handled clean utensils while placing for storage/to reuse without washing hands. Operator discussed with employee who then washed hands.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap, rinsed with water soiled food storage containers then placed to dry/store/reuse without sanitizing. Triple Sink (Quaternary – Not Set Up). Operator set up triple sink to quaternary 400ppm, properly sanitized food storage containers after washing before placing to dry/store. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk-in freezer; plastic wrapped 1/3 pan of raw chicken stored over tortillas. Operator moved raw chicken to bottom shelf. **Corrected On-Site**