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 onto stove and without washing hands employee handled clean spatula to handle cooked foods like sausage. Discussed with operator employee washed hands and put on gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Employee at front counter wiped face with hands and without washing hands employee handled clean and sanitized utensils. Discussed with operator who had employee wash hand and clean and sanitize utensils. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in kitchen handled cooked bacon with bare hands placing it on a plate as a server took plate away to be served to customer. discussed bare hand contact with operator who educated employee, employee washed hands and put on gloves. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on metal wire shelf above bucket of cream cheese. Discussed storage with operator who moved eggs to bottom shelf. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in display cooler plain cream cheese (45F – Cold Holding); chive cream cheese (45F – Cold Holding); chicken salad (46F – Cold Holding); pasta salad (46F – Cold Holding); potato salad (47F – Cold Holding); salmon (47F – Cold Holding) per operator products not portioned or prepared today and stored in cooler overnight, operator states cooler may have been left open during rush . Rechecked temperature of products after 30 minutes and products all 43F or Below. **Corrected On-Site** **Warning**