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. At dish area, Employee handled dirty dishes then grabbed clean dishes to put away without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in cooler, Uncooked chicken stored over cooked potatoes, not all products commercially packaged. Operator stored correctly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Tall reach in cooler ; cut fruit with melon (47F – Cold Holding), not prepared or portioned today, operator stated item held out of temperature approximately 30 minutes. Operator placed item into to cooler for quick chill.