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. Dishwasher scrubbed dirty pans, loaded machine, and immediately after handled clean pans without washing hands first. Reviewed with employee handwash procedures and employee washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy drawers, containers of raw lamb and pork under containers of raw steaks. No divider between upper and lower drawers. Employee inverted for proper separation. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo station under no temperature or time control, compound butter (76F – Cold Holding). Per manager not prepared or portioned today and out of cooler from 12:00pm. Manager returned butter to cooler to rechill. **Corrective Action Taken**