High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area – employee touched face then proceeded to prepare food without washing their hands- educated operator – employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw pork – operator removed. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler – raw chicken 45-48F- cold holding, raw fish 45-48F- cold holding , raw pork 45-48F- cold holding, cut cabbage 45-47F- cold holding cooked vegetables 45-47F cold holding- food not prepared or portioned today- food out of temperature for more than 6 hours- see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler – raw chicken 45-48F- cold holding, raw fish 45-48F- cold holding , raw pork 45-48F- cold holding, cut cabbage 45-47F- cold holding cooked vegetables 45-47F cold holding- food not prepared or portioned today- food out of temperature for more than 6 hours- see stop sale. **Warning**