High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed a container of raw ground beef stored above a case of raw shelled eggs and a box of butter. Operator rearranged for proper storage.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line observed, tomato sauce (127F – Hot Holding); chicken soup (122F – Hot Holding) operator stated foods are reheated on cook line and moved to steam table 15 minutes prior to inspection. Operator stirred foods and turned up heat. **Corrective Action Taken**