High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen and touched clean utensils, clean equipment and food without washing hands first. Discussed it with operator who then washed hands **Corrected On-Site**

High Priority – Nonfood-grade bags used in direct contact with food. In walk in freezer, beef stored in nonfood grade plastic trash bags. Operator removed beef from bag and stored properly **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer raw chicken stored over plastic portioned bags raw steak not commercially packaged. Operator corrected storage **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F – Cold Holding) per operator not prepared or portioned today, held in cooler overnight. See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing cooler cooked ribs (52F – Cold Holding) per operator not prepared or portioned today, held in cooler overnight See stop sale. On cook line table bean sprouts (82F – Cold Holding) per operator not prepared or portioned today sitting on a table for 1 hour, put in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**