High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with chef employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. In reach in low boy cooler under grill raw salmon stored in top drawer with no physical barrier between top and bottom with cooked beans stored on bottom drawer, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cooked ham and butter, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at entrance to cook line over stacked spinach dip (49F – Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**