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 washed soiled dishes and began touching clean equipment to cook with.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Discussed with management the importance of removing soiled gloves and washing hands and put new gloves on

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine over 100 plus employe remade to 100 ppm **Corrected On-Site**