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 loaded dirty dishes into dishwasher then removed and put away clean dishes without washing hands . Informed operator of proper handwashing, employee then washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over cut vegetables, cheese, and French fries. Operator moved and stored properly. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline right flip chicken (47F – Cold Holding); sausage (45F – Cold Holding) Expo line cooked pasta (60F – Cold Holding); cheese (47F – Cold Holding) second cook line; fish (47F – Cold Holding); chicken (50F); cooked potatoes (60F – Cold Holding) Operator states all items not prepared or portioned today and out of temperature for approximately 1-2 hours. Operator put on ice and removed half of each portion to be moved to walk in to quick chill. **Corrected On-Site** **Warning**