High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area/market and began preparing/serving food without washing hand. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At reach in freezer; prepped/skewered/plastic wrapped raw chicken, raw lamb and raw beef stored over ready to eat cheese sticks and cooked potatoes. Operator moved raw below ready to eat. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lowboy; raw chicken stored over yogurt. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

High Priority – Self-service Olive Bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Olives in open air cooler at dining room/market for self service no cover/lid/sneeze guard, not adequately protected from contamination. Operator covered olives with lids until able to acquire sneeze guards. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line make top cooler; cheese (48F – Cold Holding). Operator stated cheese being held in styrofoam container on pans in make top for less than 2 hours, moved to reach in cooler. **Corrected On-Site**