High Priority – Container of medicine improperly stored. Stored on shelves located above reach in freezer on cook line Operator stored properly **Corrected On-Site**

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. Operator grabbed a napkin from the floor and then grabbed clean lids on steam table Operator washed hands **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Raw chicken and raw sausage stored above a container with whole muscle beef Operator stored properly **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server small cooler, salsa red homemade 51F cold holding per operator stored since yesterday and not prepared or portioned today, see stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server small cooler, salsa red homemade 51F cold holding per operator stored since yesterday and not prepared or portioned today, see stop sale Flip top cooler Bottle with sour cream 51F cold holding Per operator stored for approximately 1 hour and not prepared or portioned today Operator moved to inside of flip top cooler

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked rice 100F hot holding cooked onions 110F hot holding , per operator stored for approximately 30 minutes, operator moved to reheated to 165F++ **Corrective Action Taken**