High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came into kitchen from outdoors and immediately went into walk in cooler and then began stirring soup. Hands not washed before beginning work.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over mushrooms in walk in cooler Raw beef over spinach dip in two door cooler Operator moved **Corrected On-Site**