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. Observed Employee touched phone and than put on glove and than proceeded to stir soup in pot without a washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler next to shelf with eggs stored on time raw pork stored over cooked ribs. Operator stored raw pork properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen next to shelf where raw shall eggs are kept at while being on time. American cheese (41-48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added more ice to product. Observed in flip top cooler across from soup pots raw fish (41-45F),. Per operator food not prepared or portioned today. Food held in unit less than four hours . Observed food stacked to high. Operator moved raw fish underneath to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages 105F stored at cook line under no temperature control. Fod held out of temperature for less than four hours .Operator placed on grill to reheat to 165F or higher. Observed stuffing 107F stored in steam table in kitchen. Per operator fod held out of temperature for less than four hours. Observed no water in pan, operator added more water. **Corrective Action Taken**