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. Observed employee place soiled dishes at dishwashing station then proceed to handle clean plates at servers station. Coached employee on proper handwashing procedures.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line low boy reach in cooler, raw shelled eggs stored over cooked carrots. Manager removed and stored on lower shelf. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line battering station battered raw chicken (60F – Cold Holding); as per cook was placed about 3 hours ago. Cook removed and placed into walk in freezer to rapid cool. **Corrective Action Taken**