High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drank coffee with cup without lid at food prep area, placed cup in three compartment sink, then returned to prep food without washing hands first. Discussed with operator, operator educated employee.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beed stored over cut onion and cut tomato in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Repeat Violation**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. A large container of cooked white rice used for fried rice has no time mark. Operator time marked at time of inspection. **Corrected On-Site**