High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. An employee went outside, re-entered the kitchen and handled a clean knife and unwashed head of lettuce without washing hands. Educated the operator and employee on proper hand washing. Employee washed his hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler raw sausage is stored over flour tortillas and lettuce. Operator moved the sausage to proper storage order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee exited and re-entered the building an handled clean utensils while wearing the gloves that he had on prior to leaving the building.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a table in the prep area there is cut lettuce (48F – Cold Holding). Operated moved the cut lettuce to a cooler. Corrective action taken.