High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and then Put gloves on to handle clean cooking equipment. Hands were not washed before putting gloves on.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and immediately handled clean equipment. Hands were not washed and gloves were not changed in between.

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. Chef touched ready to eat pasta with barehands

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touching raw chicken with gloves and immediately touched wiping cloth, spoon, and flip top lid with the same gloves. Gloves not changed and hands not washed in between.