High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground beef stored over raw pork- operator removed and stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline – near stove- butter 71F- hot holding- food left out- food out of temperature for 1.5 hours – operator placed under time as a public health control for remaining time. **Corrective Action Taken**