High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited the kitchen to the outside of the restaurant, came back and started to handle containers with food without washing hands first. Advised owner to tell employee to wash hands

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Reach in freezer cook line Raw chicken over raw beef Walk in freezer Raw chicken over raw pork Operator 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. Steam table Cooked pork wontons 109F hot holding Per operator stored for approximately 1 hour. Operator reheated to 165F+++ **Corrected On-Site**