High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enters building while using her personal phone proceeded to reach out for soufflé cups to portioned sauces without washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. **Corrected On-Site**

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. Plastic bag of raw chicken stored above plastic bags of raw beef in grey freezer in kitchen. Manager inverted. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. U-Star – ; Cooked Rice (55F – Cold Holding) Cooked Mangu (54F- Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Per cook unit was left opened overnight See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. U-Star – ; Cooked Rice (55F – Cold Holding) Cooked Mangu (54F- Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Per cook unit was left opened overnight See stop sale.