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 using dish washing gloves, removed to handle clean food pans no hand wash. **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. – high temp dish machine 81f **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw chicken stored above cooking sauces in white buckets **Warning**