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. Observed employee handled soiled food containers then handled cleaned food containers at ware washing area with no hand wash. Discussed proper hand washing with operator. **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed food pans with soap, rinsed with clean water then put them away to air dry without sanitizing process. Discussed with operator, operator setup sanitizer with chlorine in three compartment sink, employee starts re-sanitize food pans. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pack of raw burger meat stored over collard greens in walk-in cooler. **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by wood fire grill Hot holding: pulled pork 120 F, smoked chicken 129 F. Employee reheated on wood fire grill, re temp: pulled pork 164-170 F, smoked chicken 167-171 F. **Corrected On-Site** **Warning**