High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked inside the kitchen from outside using the back door, wiped hands on the apron and put gloves on started to work with foods before washing hands; Person in charge educated and employee washed hands; **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 containers over raw fish in glass door cooler ; advised to store properly

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (130F – Hot Holding)in small Warner at the back of the kitchen; as per operator food out of temperature for approximately 30 minutes; operator turned the warmer on to reheat to 165 F; grilled peppers (109F – Hot Holding);in container on top of other containers at the steam table; food out of temperature for approximately 20 minutes; food placed on the flat top to reheat to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**