High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into bowl and mixed before placing on stove to cook and without washing hands employee began to handle and cut biscuits. Discussed with operator who educated employee, employee washed hands. **Corrected On-Site** **Warning**

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 washed hands and then dried hands on back of pants before beginning to handle containers of hash browns. Discussed with operator who educated employee, employee washed hands. **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) discussed with operator to sanitize all dishes in three compartment sink until machine is fixed. **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In reach in freezer non commercially packaged raw shaved beef stored in metal pan stored bags of French fries and open bag of onion rings, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler French toast batter with raw shell eggs stored above bread and tortillas. Discussed with operator proper safe storage practices, operator moved products and corrected storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on steam table raw shell eggs (62F – Cold Holding) per operator product removed from cooler approximately 1 hour ago and held at room temperature until cooked and served, Operator moved eggs to reach in cooler. discussed time is a public health control with operator, emailed form for operator to print and fill. **Corrective Action Taken** **Warning**

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. In flip top cooler at cook line white american cheese (54F – Cold Holding); yellow American cheese (56F – Cold Holding); shredded cheddar cheese (52F – Cold Holding); sausage links (50F – Cold Holding) per operator products not portioned or prepared today and held in flip top over night. See stop sale of products. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line white american cheese (54F – Cold Holding); yellow American cheese (56F – Cold Holding); shredded cheddar cheese (52F – Cold Holding); sausage links (50F – Cold Holding) per operator products not portioned or prepared today and held in flip top over night. See stop sale of products. In ice bath at server expo station butter (64F – Cold Holding) per operator product removed from reach in cooler approximately 2 hours ago, discussed cold holding requirements with operator who moved products back into cooler to chill. In kitchen on flip top cooler pancake batter with egg (70F – Cold Holding) per operator product prepared 1-2 days prior, operator removed product from cooler approximately 1 hour ago. Discussed with operator who added to time is a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**