High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen from customer lobby and without washing hands began to handle container of cooked chicken, discussed with operator who washed hands. **Corrected On-Site**

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. Operator wiped up spilt employee beverage with paper cloth and without washing hands handled various container on food, discussed with operator who 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. In reach in freezer non commercially packaged raw beef stored above cooked corn, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked chicken and plantains, discussed with operator who corrected storage of products.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked onions (123F – Hot Holding); cooked beef (119F – Hot Holding) per operator product prepared approximately 1 hour ago and held in steam table until served. Discussed with operator who moved product to reheat to 165+F. **Corrective Action Taken**