High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled unwrapped single-service items without first washing hands. Reviewed proper procedures 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. Reach in freezer – raw chicken stored over ready to eat bolo sauce. Operator stored all items 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. Portioned containers – cooked chicken (100-105F – Hot Holding); cooked lamb (85-90F – Hot Holding); cooked broccoli (85-90F – Hot Holding). Per operator items hot holding less than 2 hours. Operator moved items to oven to reheat. **Corrective Action Taken**