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 the dish washer put dirty dishes in the dish machine and remove the clean dishes with the same gloves.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed a case of raw shell eggs over ham in the walk-in cooler. The manager had the eggs put on the bottom shelf. **Corrected On-Site** **Repeat Violation**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef over fish at the cookline 2 drawer reach in cooler. The manager had the fish put on the top drawer and the chicken on the bottom drawer. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (55F – Cold Holding); cut tomatoes (55F – Cold Holding); . As per the cook the items were placed there approximately 3 hours ago. The cook fill the holding unit with ice and put the ham and tomatoes in the freezer for a quick chill.