High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line took off gloves and did not properly wash hands before returning to cook line, he turned on cold water, rinsed one hand for less than 5 seconds, turned off water and placed gloves on hands.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line touched raw hamburger then touched hamburger bun without washing hands or changing gloves.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, 2 pans of citrus marinade stored next to raw chicken, below raw hamburgers and raw beef. Employee and manager stated marinade in walk in cooler is never in contact with raw chicken/juices. Chicken is marinaded on cook line per old procedure, new procedure for new oven- marinade is poured into measuring cup and then poured on raw chicken. Operator moved marinade. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Cook on cook line touched raw hamburger and then touched hamburger bun without washing hands.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on cook line in holding unit over reach in cooler 120F hot holding. Employee stated chicken in warmer 30 minutes. Employee reheated chicken to 170F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. In wait station, spray bottle of window cleaner hanging on edge of rack with Togo tortilla chips. Manager moved spray bottle. **Corrected On-Site**