High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves handled raw beef then changed gloves without washing hands- then handled clean plate – educated operator – employee washed hands. **Corrective Action Taken**

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. Employee handled soiled dishes then proceeded to handle clean utensils/ plates without washing hands- educated operator employee washed hands. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw ground beef over chili – operator moved to lower shelf. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At biscuit speed rack – egg wash 63F- cold holding- food not prepared or portioned ed today- food out of temperature for 1 hour- operator placed on time as a public health control for remaining time . **Corrected On-Site**

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 cannot be determined. No time mark for raw shell eggs on cookline counter-operator placed time mark for remaking 2.75 hours. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At bread station on top of toaster- Casserole 125F- hot holding – food out of temperature for 30 minutes- operator placed on stove to reheat. At fry station- cooked potatoes 69-70F- cold holding- food in fryer basket – food out of temperature for 45 minutes- operator placed on stove to be reheated . **Corrective Action Taken**