High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was cooking then moved to 3 compartment sink to handled dirty dishes then came back to keep cooking without washing hands Employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw ground pork over cooked egg rolls 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 hot sour soup 118F hot holding per operator stored for approximately 30 minutes, operator reheated to 165F++ **Corrected On-Site**