High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs and handled cooking equipment without washing hands in between.

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. Dishwasher handling unclean dishes and immediately put away clean silverware without washing hands in between Educated manager on site

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed wiping hands on clothes and touching glasses. Chef immediately began handling clean cooking equipment. Hands washed in between. Educated manager on site

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Returned to kitchen from outside with unclean dishes and began handling clean cups Hands not washed in between Educated manager on site