High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from bathroom and went on cook line, put gloves on and made a sandwich without washing hands, discussed proper hand washing procedures with manager **Corrective Action Taken**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw burgers above turkey in walk in cooler, pan of raw burgers moved to bottom shelf **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roast beef in drawer at 119F held in u it over night, manager voluntarily discarded **Corrective Action Taken**