High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching his face while prepping food, and failed to wash hand and change gloves to continue food prepping.

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In the upright reach in freezer located in the kitchen across from the walk in cooler observed raw chicken stored over cooked beef.

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F – Cold Holding), stored on prep table at room temperature,as per cook he took eggs out about 3 hours ago. Operator transferred eggs back to the walk in cooler to rapidly cool. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed cheese sticks (87F – Hot Holding), as per person in charge for less than 1 hour. Instructed employee to reheat food. **Corrective Action Taken**