High Priority – Establishment operating with no potable running water. Operator hooked up fresh water from event location potable water source. Hand wash sink and triple sink water functioning properly. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over corn dogs reach in cooler. Operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (64F – Cold Holding); chili (68F – Cold Holding) Observed sitting on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator decided to use time control. Operator placed time mark for remaining 1.5 hours. Time control procedure sent to operator. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked hot dogs (86F – Hot Holding); cooked sausage (88F – Hot Holding) Observed sitting in pan on top of steam well. Per operator, out of temperature for approximately 2 hours. Operator returned to flat top to reheat to 165+F **Corrective Action Taken**