High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched hat, glasses, apron and fave then picked up spatula without washing hands.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched pizza crust with bare hands when cutting pizza.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw pork on shelf over bread.