High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed mouth with bare hands then continued to handle clean equipment on cook line without washing hands between tasks.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored in top section of reach in cooler drawer with bag of precooked bacon in bottom section of cooler next to grill on cook line, bacon removed. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (66F – Cold Holding) in cold holding container at end of make line near front counter, per manager container should have been switched out about an hour ago, entire pan with butter moved to walk in freezer. **Corrective Action Taken**