High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to handle raw burger but did not wash hands first.

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 portioned cooked French fries with bare hands.