High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched her hair and continued to engage in food preparation without washing hands prior, coached employee on proper hand washing techniques. **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler next to the microwave at cook line observed raw chicken over raw pork. **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In the upright reach in cooler next to walk in cooler observed raw chicken stored over raw pork, all removed from original container, manager transferred raw chicken to the bottom. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cut lettuce (50 F – Cold Holding); cream cheese (45F – Cold Holding); roasted pork (49F – Cold Holding); cooked rice (55F – Cold Holding); cooked beans (50 F – Cold Holding), Manager stated that the unit was under 36-38F in the morning and he noticed the unit was over 45 less than 4 hours ago, manager started transferring all TCS food items from walk to another cooler immediately. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed scrambled eggs (97F – Hot Holding), as per cook for about an hour, instructed cook to reheat food, employee reheating scrambled eggs. **Warning**