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. Cook wiped hands on soiled towel hanging from her apron then handled clean pot to reheat food. Employee washed hands and removed towel and educated on proper storage of towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw beef stored above a container with sauce Walk in cooler Raw shrimp stored above a container with cooked beef. Operator stored properly all products **Corrected On-Site**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table , Homemade queso sauce 137F reheating. Per operator product was removed from cooler right in to steam table for reheating 2 hours ago. Operator moved sauce to be reheated to 165F++ **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of table on kitchen area cooked peppers and onions 112F hot holding, Inside steam table tomatoes sauce 120F hot holding, Per operator both products stored for approximately 1 hour. Operator moved items to be reheated to 165F+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**