High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on apron then handled burger bun; no hand wash. Employee discarded bun and washed hands. **Corrected On-Site**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. At flip top reach in cooler: raw pooled eggs in top portion of make table stored over various bottles of sauces in bottom portion of make table, where there was no complete physical barrier between top and bottom of make table. Advised operator to store properly.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At deep freezer: raw beef burger stored over raw fish; not all items commercially packaged. Advised operator to store properly.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At rolling rack: cooked wings (70F – Cold holding) As per operator, taken from cooler and stored on rack 15 mins. Not prepped or portioned today. Operator discarded. At flip top cooler: sliced cheese (51F – Cold Holding) As per operator, stored in unit from large cooler 1.5 hour. Not prepped or portioned today. Stored over stacked. Advised operator to remove over-stacked portion to quick chill.