High Priority – Cookline flip top – Raw shell eggs stored in top portion of make table over ready-to-eat bread and condiments in bottom portion of make table – no complete physical barrier between top and bottom. Reach in True unit – 1. Raw shell eggs stored over ready-to-eat carrots and apples. 2. Raw pork bacon stored over ready-to-eat sauces. Operator stored all items properly. **Repeat Violation** **Admin Complaint**

High Priority – Employee put on gloves and began working with ready to eat food – preparing customer sandwich, without first washing hands. Reviewed proper procedures and employee properly washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline – chili (125F – Hot Holding). Per operator holding approximately 1.5 hours. Advised operator to reheat to 165F and hit hold at 135F or higher. Operator increased heat. Second temp 10 minutes later 115-122F. Operator moved to stovetop to reheat. **Corrective Action Taken**