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 clean hands on dirty apron followed by handling food. Employee washed hands **Corrected On-Site**

High Priority – Nonfood-grade bags( thank you to go bags) used in direct contact with tortillas and bread stored on multiple coolers Advised operator to remove from those bags and to use food grade bags

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Two door Flip top cooler Raw chicken stored above cut vegetables. Two door Small Reach in cooler Raw burgers stored above French fries. Operator stored properly **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside Hot box , cooked chicharron 115F hot Holding . And on double pan inside steam table Cooked jalapeños 111F hot Holding, Per operator products stored for approximately 2 hours. Operator moved items to fryer and stovetop to reheat to 165F + **Corrective Action Taken**