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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/re-use. Operator discussed with employee who then 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 white upright reach in freezer; opened bag of raw hamburgers stored over ready to eat cooked plantains. Operator moved raw hamburgers to bottom shelf. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; butter and milk, no time marking. Operator stated held less than 4 hours, applied appropriate time mark. **Corrected On-Site**

High Priority – Toxic substance/chemical (glass cleaner) improperly stored over unwashed potatoes in prep area. Operator removed glass cleaner. **Corrected On-Site**