High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping gloved hands numerous times on soiled apron and continuing to make foods without washing hands and changing gloves; manager educated and employee washed hands; **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken and ground beef over cooked foods – all not commercially packaged in reach in freezer at front line; stored properly **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fries in cooler at cook line; stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (119F – Hot Holding); smashed plantains (90F – Hot Holding); in steam table at front counter; food out if temperature for approximately 30 minutes; advised operator to used deeper pans and add more water in steam table; operator placed food to be reheated to 165 F **Corrective Action Taken**