High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulled up pants with gloved on and then proceeded to cut a cooked chicken breast for order without washing hands. Discussed with employee. Employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door sliding cooler raw tuna stored over ready to eat sauces. Operator stored raw tuna properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce 127F in steam table. Per operator food held in unit less than four hours. Observed not enough water in steam table. Operator moved to stove to reheat to 165F or higher. **Corrective Action Taken**