High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted apron and went to cook line to prepare bread for table without washing hands and changing gloves first. Reviewed with manager and employee proper handwashing policy and employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray of raw fish and containers of raw chicken on shelf above bottled drinks. Manager moved raw items to bottom shelf opposite side of cooler. **Corrected On-Site**