High Priority – Displayed food not properly protected from contamination. Observed raw chicken stored next to debris filled wiping cloths.

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple staff not washing hands after touching soiled aprons.

High Priority – Nonfood-grade bags used in direct contact with food. Observed cut lettuce stored in t shirt bags in reach in cooler

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw eggs with produce in walk in cooler.

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed raw chicken stored over raw eggs. Raw chicken over a covered pan of cooked potatoes in walki in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 12:30pm in expo cooler, Pasta salad 50°, shredded cheese 51F, ham 53°, carrot slaw 49F per manager was prepped an hour ago before putting on line. Re temp at 1:56 pm, ham 44F, pasta salad 44F, carrot slaw 42F shredded cheese 44F

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 130F, chicken gizzards 125F disposed of by manager, okra and tomatoes stew 109F per manager items cooked 2 hours ago, manager reheated to 165F and held at 135F or above.