High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee recentered kitchen from backdoor, then handled food items without wash hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over cooked chicken in reach-in cooler on cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken 45 F stored in reach-in cooler. Operator states that it was left on prep table for about 30 minutes.