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. At cook line observed employee moping the floor then continued to prepare food without washing hands prior. Educated Employee on correct hand washing techniques. Employee washed her hands to continue working. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the preparation table observed raw beef stored over butter. Instructed employee on proper food storage based upon minimum required cooking temperature.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler across from the preparation table observed raw chicken stored over raw fish. Instructed employee on proper food storage based upon minimum required cooking temperature.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a small preparation table at kitchen entrance observed tomato sauce (68F – Cold Holding); cut cabbage (70 F – Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool down. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line beef soup (130F – Hot Holding), as per manager for less than 4 hours. Employee reheating food. **Corrective Action Taken**