High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes loading into dishwasher then unloaded clean dishes without washing hands. Informed operator of proper handwashing, employee then 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 stored over raw beef in reach in on cookline. Operator moved and stored properly. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought dirty dishes into kitchen then grabbed clean utensils without washing hands. Informed operator of proper handwashing. Employee then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle make table; cheese (50F – Cold Holding) operator states out of temperature for approximately 1 hour. Operator moved to reach in to quick chill. Operator states not prepared or portioned today **Corrective Action Taken**