High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken, removed gloves, picked up clean bowl and then removed cooked onions from fryer basket and placed onion rings into bowl with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw beef over fully cooked pork not in commercial packaging at cook line reach in freezer. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line beverage cooler: Cole slaw (47F – Cold Holding); sliced tomatoes (46F – Cold Holding); potato salad (46F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator moved products to walk in cooler. **Corrective Action Taken** **Warning**