High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area, observed employee handling dirty dishes then clean dishes, no handwash or glove change. Spoke with operator and employee, employee removed glides and properly washed hands before continuing work. **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw over ready-to-eat. In walk-in cooler in side main kitchen by back prep line, observed raw ground beef over raw shell eggs and pasteurized liquid eggs. Operator rearranged all foods for proper food protection. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well ice bath in middle service line: housemade blue cheese dressing (48F – Cold Holding); housemade buttermilk dressing (46F – Cold Holding) for one hour per operator. Also reach-in cooler cook line right across from stovetop: sour cream (58F – Cold Holding); sliced cheddar (57F – Cold Holding); shredded lettuce (64F – Cold Holding); cut tomatoes (58F – Cold Holding); housemade coleslaw (55F – Cold Holding) for two hours per operator. Operator voluntarily discarded all foods. **Corrected On-Site** **Repeat Violation** **Admin Complaint**