High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employees twitched raw beef, than touched clean spatulas to flip cooking food on flat top, touched personal hat and started to pack up foods for to go orders , didn't change gloves and washed hands. Educated and washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked potatoes in walk-in cooler Stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (45F – cold Holding ); cooked minuto (44F – Cold Holding)in walk-in cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; cooler door left opened; operator closed door; **Corrective Action Taken**