High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with bare hands, then proceed to handle clean food equipment and engage in ready to eat food prep at cook line with out washing hands. Advised operator of proper hand washing procedures, employee washed hands properly. **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw squid over ready to eat chicken nuggets in white reach in freezer items not commercially packaged at cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (64F – Cold Holding) on prep counter in kitchen. per operator, items not prepared or portioned today. Items out of temperature for approximately 1 hour. Advised operator to place in cooler to chill to 41F with in 3 hours or begin cooking process to 165F.