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. Reviewed proper hand washing with dish washer, she then washed hands before touching sanitized dishes. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tenderized beef over fish on cook line. Cook reversed. **Corrected On-Site**

High Priority – Raw shell eggs stored behind cheese./not properly separated from ready-to-eat food in flip top on cook line. Cook reversed. **Corrected On-Site**