High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen, moved tray of chicken and started helping with orders without washing hands. Advised.

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. -employee added broccoli to container of food with bare hands. Operator educated employee.

High Priority – Nonfood-grade containers used for food storage – direct contact with food. -cut onions in to go bag.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above buckets of sauce in walk-in cooler.