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. Employee touched visibly soiled wiping cloth and then handled clean utensils and pans of food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Non-food grade "thank you" bags used in direct contact with food (dough and raw fish).

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Portioned bags of raw fish stored over cooked okra. Operator moved raw fish below cooked okra. **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 front counter hot holding cabinet; cooked beef pie (115F – Hot Holding). Operator stated beef pie reheated prior to being placed in hot holding cabinet , held less than 2 hours. Advised Operator to reheat to 165F and hold at 135F or above. At steam table; cooked chicken (108F – Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 2 hours, reheated to 165F. **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. **Corrected On-Site**