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 wearing gloves, took out empty boxes, came back to kitchen , grabbed a clean knife to start cutting clean meat, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Nonfood-grade bags used in direct contact with food. Glass cooler- open bag tortillas inside grocery bags, employee removed and placed tortillas in a food grade container. **Corrected On-Site**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 500*ppm), employee made new solution, quaternary sanitizer at 200 ppm. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Cooked chicken under raw chicken, employee moved raw chicken to bottom shelf. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. 3 doors freezer- raw beef roast over raw pork loafs. Employee placed raw pork loafs on top or fat beef. **Corrected On-Site**