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 dish washer move to clean dishes after touching clean without washing hands. Operator educated employee on proper hand washing. Employee washed hands.

High Priority – Toxic substance/chemical improperly stored. Observed chemical cleaner stored on shelf with bags and containers. Operator moved for proper storage.