High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employees handling raw beef and raw chicken then handling clean food equipment and prepping orders without washing hands Employees washed hands properly after educating **Corrected On-Site** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and placing on dry rack at three compartment sink with no sanitizer step. Operator set up three compartment sink with chlorine sanitizer at 50ppm at time of inspection and sanitized dishes properly. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed raw chicken over raw beef not commercially packaged Operator removed **Corrected On-Site** **Warning**

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 fried rice on time as a public health control with no time marking Per operator food placed on counter at 12:00 and left out of temperature for 3 hours Operator placed proper time stamp **Corrected On-Site** **Warning**