High Priority – Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. At flat top grill: raw steak (144F – Cooking) As per employee cooking complete. Cooked steak not reaching a minimum internal temperature of 155F. Operator discarded. **Corrected On-Site**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee use wiping cloth from solution to clean then put gloves on then began handling bun to prepare food; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Open bag of raw fish stored over open bag of buns in reach in freezer; products not all commercially packaged. Open bag of raw chicken nuggets stored over biscuits in reach in freezer; products not all commercially packaged. Operator stored properly. **Corrected On-Site**