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 handling money then scooping ice and touching Togo cups and containers without washing hands.

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine establishment is using is not for food contact surfaces, establishment has quaternary tablets. Manager discarded chlorine sanitizer and refilled bucket with quaternary tablets **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs above hot dogs in vertical refrigerator. Operator moved eggs to bottom shelf **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced American white cheese (50F – Cold Holding), in upright white cooler, Operator put it in freezer **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries in stable table hot holding team 126F. Operator put it in fryer reheated 174 **Corrected On-Site**