High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees enter kitchen door to begin shift and handle clean food equipment and plates without washing hands first Reviewed proper hand washing with employees To wash hands properly **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in walk in cooler Operator stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash 60F – Cold Holding) Sitting in metal container on top of fill line at reach in cooler cook line Per operator food not prepared or portioned today and left out of temperature for appropriately 1 hour Operator voluntarily discarded **Corrected On-Site**