High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled bread, discussed with operator employee washed hands and changed gloves. **Corrected On-Site**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. In reach in low boy cooler raw chicken stored in top drawer with no physical barrier between top and bottom with French fries stored on bottom drawer, discussed with operator to correct storage of products. **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled trash can and without washing hands and changing gloves employee handled container of coleslaw, discussed with operator employee changed gloves and washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line French fries (117F – Hot Holding) per operator product prepared less than 30 minutes ago, discussed with operator hot holding requirements. Operator chose to discard product. **Corrected On-Site**