High Priority – Employee drank then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server up front, twist cap personal beverage. Handled single service cups out front without washing hands.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon inside walk in cooler Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above casserole inside walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (54-58F – Cold Holding); yogurt (46-47F – Cold Holding). butter (71F – Cold Holding); cut tomatoes from prior days prep (53F – Cold Holding) Inside small cooler and makeline cooler adjacent to cook line. Units recently restocked less than 1 hour prior per employee, advised to verify units maintaining and holding cold food at 41F or below. Service technician on site. Callback inspection required to verify compliance. **Warning**