High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee washing dirty dishes and engage in food preparation without washing their hands. Instructed operator on proper hand washing.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed the operator wash and rinse dishes but did not sanitize them before putting them away to air dry. Had operator set up their sanitizer step of the triple sink and sanitize the dishes. **Corrected On-Site**

High Priority – Nonfood-grade bags used in direct contact with food. Observed non food grade plastic bags in direct contact with multiple foods in the establishments reach in coolers and freezers. Instructed operator on proper methods to storing foods.

High Priority – Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed carrots and cabbage in a reach in cooler.