High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw beef then proceed to use clean food equipment and plate ready to eat food at cook line with out washing hands Reviewed proper hand washing procedures and cross contamination employee washed hands properly **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed salad buffet bar held using time as a public health control with no time marking indicating when salad buffet was put out Observed time of discarding food for 3:00 Per operator food placed on salad buffet bar at 10:15AM. Food out of temperature for approximately 45 minutes. Time of discard observed exceeds the 4 hour safety hold for food in time as a public health control Advised operator of proper time markings and that food on time as a public health control must not exceed 4 hours **Repeat Violation** **Admin Complaint**