High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw chicken, placing inside fryers and took gloves off put new pair on touched fryer handle that was visible soiled with stuck food debris touched bowl to put cooked chicken tenders on, without washing hands first; manager educated; employee washed hands **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamy garlic (50F – Cold Holding); buffalo blue cheese sauce (51F – Cold Holding)in open cooler at expo line; as per operator foods not prepared or portioned today; food stored in small plastic cups stacked on top of each other; food containers overstoked; operator made smaller portions; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter milk at frying station – since 11:00 am; marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (120F – Hot Holding);in small hot holding trays at cook line; as per operator food out of temperature for approximately 30 minutes; food placed back on the flat top to reheat to 165 F or above. **Corrective Action Taken** **Warning**