High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee working at the register touching money began working with food by plating customers's food touching all utensils at hot buffet at front flu treat without washing hands ; person in charge educated; Employee washed hands and utensils replaced **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 pork in walk-in cooler; operator stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantains (42-50F – Cold Holding) in make table at cook line; sealed bags of plantains over stacked on top of each other; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; operator removed some bags and placed in walk-in cooler **Corrective Action Taken**