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. Employee handled soiled cloth while cleaning flat top to handling clean utensils to prepare food on stove without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry/store sauté pan without sanitizing, triple sink not set up. Advised Operator to set up triple sink and properly sanitize dishes.

High Priority – Nonfood-grade bags used in direct contact with food. Garbage bags used to store/in direct contact with rice. Advised Operator to remove from garbage bag.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. At reach in freezer; portioned bags of raw chicken stored over raw beef. Advised Operator to move chicken below beef.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato salsa prepared/date marked 9/14. See stop sale.