High Priority – Employee began working handling clean equipment or utensils, without first washing hands. Discussed proper hand wash with employee. Employee washed hands. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed containers of raw beef stored above ready to eat condiments. Also observed packets of sliced ready to eat deli meats in the same container of packaged raw beef. Operator rearranged all foods to proper storage. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line shelled eggs (66F – Cold Holding); on server prep area butter (77F – Cold Holding). Foods were removed from cold holding at 7am. Discussed time as a public health control with operator. Operator stated foods will be discarded at 11am.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line observed cooked potatoes (92F – Hot Holding). Operator stated foods were removed from cold holding and reheated at 7am. Discussed time as a public health control with operator. Operator stated foods will be discarded at 11am.