High Priority – – From initial inspection : High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge – From follow-up inspection 2025-03-28: Server came into kitchen after handling dirty dishes and being outside put gloves on and started making toast without washing hands **Admin Complaint**

High Priority – – From initial inspection : High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash . discussed proper hand wash with person in charge – From follow-up inspection 2025-03-28: Employee touched hair then put toast on plate to be served to customer without washing hands **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F – Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F – Hot Holding)in pan of water on flat top grill. **Corrective Action Taken** – From follow-up inspection 2025-03-28: Poached eggs sitting on counter 85F, sausage links 114F in steam table, sausage links put back on grill to be reheated. Provided operator with form 5022-090 time as a public health, operator completed time as a public health paperwork, cook determined the time poached eggs were put out on counter and time marked them **Admin Complaint** **Corrective Action Taken**