High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands…dishwasher , manager educated employee. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature….raw ham burger above raw fish at reach in cooler at kitchen, employee properly stored food. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…cut tomatoes 61°, cut lettuce 61°, cheese 63°, cooked yuca 61° , raw fish 61° , raw beef 63°, raw chicken 61° in flip top reach in cooler next to steam table at kitchen ….. cut tomatoes 54°, cut lettuce 54°, cut tomatoes and onion 53° in top cold hold reach in cooler at front line , food not prep or portion today .per manager food being held less than 4 hours . Mana time marked on food. **Corrective Action Taken**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles…200 +++ppm. Manager corrected it at 100 ppm. **Corrected On-Site**