High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and began to handle clean utensils and engage in food preparation without washing hands. Employee and manager were coached on proper hand washing procedures.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over pancake batter inside of reach in cooler at cook line.