High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touching raw Hamburg with gloved hands then continued to handle bag of buns and other clean equipment without washing hands and changing gloves between tasks.

High Priority – Nonfood-grade bags used in direct contact with food. Multiple bags of raw chicken and raw beef in grocery bags throughout cools and freezer.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken, removed from original packaging, stored over boxes of French fries in walk in freezer. Also raw shell eggs stored over cheese in walk in cooler. Raw chicken and raw beef stored over raw pork in reach in freezer under service window, all items removed from original packaging.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F – Cold Holding); pico de gallo (60F – Cold Holding) per employee both items have been taken in and out of cooler for less then 1 hour.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (124F – Hot Holding) in steam table next to grill, per employee cheese has been in well less then 2 hours. cooked peppers and onions (87F, – Hot Holding) sitting out on counter next to steam well, per employee both items where heated and left out no more then 1 hour prior.