High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his head then handled clean fryer basket to pour cooked chicken out; no hand wash. Advised operator that employee should wash hands.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone then handled clean in use utensils in pans of food at steam table; no hand wash. Advised operator that employee should wash hands.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler unit: Raw chicken stored over raw pork. Operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers of flat top grill: shredded cheese (46F – Cold Holding) As per operator, stored since 1 hour after taken from walk in cooler. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (126F – Hot Holding) As per operator, stored since 30 mins. Operator placed to reheat to 165F. **Corrective Action Taken**