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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator – employees washed hands. **Corrective Action Taken**

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. Employee touched soiled apron and wiping cloth then proceeded to handle clean plates and prepare food for order- educated operator – employee washed hands properly. **Corrective Action Taken**

High Priority – Raw animal food stored over canned/bottled drinks. At walk in cooler- raw shell eggs stored over beer kegs- operator stored properly. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over ground beef – operator removed and stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline on speed rack- Cooked peppers 66F- cold holding- food not prepared or portioned today- food out of temperature for approximately 2 hours – operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**