High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed cleaning dirty container in triple sink and immediately went into walk in cooler to grab food. Hands not washed before handling food. Employee observed using sanitizer spray and wet cloth to clean counter and immediately handled tongs to cook chicken. Hands not washed before food handling. Educated operator on site.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employees not sanitizing equipment after washing and rinsing. Educated on site. Equipment sanitized in 100 ppm chlorine in triple sink. **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken two door reach in cooler end of cook line Raw pork over cooked pork walk in cooler Removed **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (66F – Cold Holding) on floor at end of cook line. Out less than Four hours. Not prepped or portioned today. Placed back in cooler until ready to cook. **Corrective Action Taken**