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. In the reach in cooler observed raw chicken stored over cooked pork, Not all in the original package.

High Priority – Single-service containers not constructed with the required characteristics. Observed a milk bottle cut in half used as a scoop.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed cooked pork (50 F – Cold Holding), as per employee for less than 2 hours. Employee placed food item directly inside the cooler.