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. Observed dishwasher switch from washing dirty plates to stacking clean plates, no glove change or handwash. Spoke with operator regarding proper, operator had employee remove gloves and properly wash hands before returning to work. **Corrective Action Taken**

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. Observed employee touch fully cooked pizza for service with bare hands. Spoke with operator regarding proper glove use. Operator donned glove to continue serving cooked pizza. **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sanitizer bucket (Quaternary 500+ppm) on cook line. Operator discarded bucket. **Corrected On-Site**