High Priority – Employee handled soiled equipment or utensils and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dishwashing machine and unloaded the clean dishes and utensils without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Container of raw chicken stored above case of raw fish in walk in freezer. Inverted during inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer- ; Cooked Fries (108-130F – Hot Holding). Per cook food items in unit less than an hour. Manager discarded voluntarily. **Corrected On-Site**