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. Male employee washing lid in triple sink, finished and immediately after handle cleaned equipment and covered container with tomatoes, inspector addressed situation.

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 at the cook line touches with bare hand toasted buns.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw burgers above hollandaise sauce, Manager stored properly. **Corrected On-Site**