High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees entered from back door and began handling clean utensils and food contact surfaces in kitchen, no hand wash. Ordered employees to wash hands and clean equipment prior to continuing work.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Advised manager to relay to employees to wash hands prior to glove placement.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee standing on food contact surface(prep table) to gain height to reach paper towels on top of walk in cooler. Employee did not wash and sanitize table after. Advised employee and manager to not use table until surface properly cleaned and sanitized.

High Priority – Nonfood-grade paper barrier used in direct contact with food. Operator found to be using to go menus as an absorption surface for fried chicken. Observed 8 sheets pans on cooling rack. Advised operator to cease using to go menus and to only use food grade materials only for absorbing excess oil off of ready to eat food.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, raw pork, removed from original packaging, stored with raw frozen chicken, also removed from original commercial packaging.