High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at front kitchen raw chicken stored over ham.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at front kitchen raw chicken stored over raw pork.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler located at the cafeteria station sausage (50 F – Cold Holding); cheese (50 F – Cold Holding); turkey (52F – Cold Holding); employees and manager stated that all the food observed in this unit was transferred it here less than 2 hours ago. Instructed employees to remove all food products and transfer it to another working unit. Observed at Glass cooler at the cafeteria station liquid eggs (49 F – Cold Holding); ham (49 F – Cold Holding); cheese (49 F – Cold Holding); cheesecake (47F – Cold Holding); cheesecake (48F – Cold Holding), as per manager they put all the food in this unit less than 4 hour ago. Instructed manager to remove food and transfer it to another working unit. **Corrective Action Taken** **Repeat Violation**