High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen with prepped food and went to walk-in-cooler and storage located outside building. Employee returned to the kitchen handled Ready-To-Eat food containers, put hands on prep table, took a wiping cloth and cleaned off prep table, then handled a food container without washing hands and putting on gloves. Employee walked into the building , washed their hands, then tapped their thighs several times then grabbed a prepared order and took it to a customer's table.