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 handled clean containers from dishmachine after handling dirty pans at triple sink without washing hands first. Reviewed with employee and manager proper handwashing end 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 butcher walk in cooler, trays of skewered raw beef above tray of raw pork skewers and tray of raw chicken skewers on cart above of raw pork. Employee rearranged all items for proper separation. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer holding station, fried plantains (98-102F – Hot Holding); fried polenta (106F – Hot Holding). Per manager prepared approximately 45 minutes. Observed breaker got unit tripped. Manager reset breaker and placed items to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.