High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink water at cook line while wearing gloves, no hand wash or glove change, and then begin engaging in food prep. Educated operator on proper hand washing procedures. Employee removed gloves and washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw chicken stored above soda cans inside walk in cooler. 2) Observed raw shell eggs stored above unwashed avocado inside walk-in cooler. 3) Observed raw burger stored above sliced tomatoes inside walk in cooler. Employee properly stored. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (49F – Cold Holding)inside flip top cooler. Per operator, food not prepped or portioned today; food out temperature for approximately 2 hours. Operator put food inside reach in freezer to quick chill. **Corrective Action Taken**