High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching her apron and cloths while engaging in food preparation. Educated cook on not touch cloths or apron while engaging in food preparation. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw pork in stand up reach-in cooler. The owner is moving the raw steak on bottom shelf in stand up reach-in cooler. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (125F – Cold Holding); steak (123F – Hot Holding) beside cook line. The cook placed on stove top to reheat both items. See Reheating Temperatures. **Corrected On-Site**