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 and handled dirty dishes into dishwasher then handled clean dishes without washing hand, informed operator of proper hand washing employee then washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can with gloved hand then continued preparing food without washing hands, informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw fish and beef stored over sauces and French fries in walk in freezer. Operator moved and stored properly. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat sauces in reach in walk in cooler. 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. Left flip top; chicken dumpling (48F – Cold Holding); cooked potatoes (45F – Cold Holding); tempora shrimp (48F – Cold Holding); cooked noodles (48F – Cold Holding) per operator filled flip top 2 hours ago, out of temperature for approximately 2 hours. Operator moved to reach in to quick chill. **Corrective Action Taken** **Warning**