High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item off the floor then handed clean utensils without washed their hands. Employee removed utensils to be sanitized and washed their hands. **Corrective Action Taken**

High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed broccoli in the reach in cooler in the preparation area. Employee removed the eggs. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the stand up reach in cooler next to the cook line. Employee removed the chicken. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can then clean equipment without changing their gloves. Employee removed the equipment to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (52F – Cold Holding); Leafy greens (55F – Cold Holding) stored on ice in the expo area. Employee stated the items were stored on ice for approximately 1 hour. Employee placed the items in the reach in cooler. **Corrective Action Taken**