High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to work area from the store and failed to remove gloves or washed hands before handling cooked chicken and ham. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw beef in walk in cooler. Manager inverted. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Ham cubes (41-49 – Cold Holding); Bean sprouts (42-50 – Cold Holding); Cooked Chickem (42-48F- Hot Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed items overfilled. Manager stored top portions in walk in cooler to quick chill. **Corrective Action Taken**