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. Observed employee handle garbage can with gloves hands then proceed to handle knife without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, replace knife **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stores above cooked potatoes in drawers under flat top unit. Operator reorganized **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in drawers under flat top unit. Operator reorganized **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken skewers (87F – Hot Holding). Operator states skewers were cooked at 12:00 for cancelled order. Temperature taken at 3:40. Operator discarded **Corrected On-Site**