High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from putting away delivery to cutting broccoli without washing hands. Employee 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. At prep area; employee cutting raw broccoli with his bare hands. Broccoli is then stored in walk-in cooler overnight. Employee washed cut broccoli and hands and put on gloves. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At cook line; raw pork stored over ready to eat sauce. Operator moved pork to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw steak. Operator reversed. **Corrected On-Site**