High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw beef and continued with handling other equipment and plates without washing hands and changing gloves. Manager translated proper procedures and employee 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. In right reach in cooler opposite office door, tray of raw steaks above raw pork chops. Manager rearranged to properly separate.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen main FLIPTOP UPPER – diced cheese (54F – Cold Holding); sliced ham (46F – Cold Holding); diced tomatoes (46F – Cold Holding); cooked sausage (45F – Cold Holding) LOWER – liquid egg whites (46F – Cold Holding); liquid eggs (49F – Cold Holding); diced tomatoes (47F – Cold Holding). Per manager items not prepared or portioned today and in unit 1.5-2 hours. Observed unit not set up properly to maintain proper temperature. All items removed to other coolers to recoil and unit set up properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cookline, under no temperature control, cooked vegetables (98F – Hot Holding). Per manager prepared approximately 1 hour. Employee reheated to 181F and moved to flattop to hot hold. **Corrected On-Site**