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. Cook used cell phone and then began preparing food no hand wash

High Priority – Raw animal food stored over or with unwashed produce. Raw eggs stored over ready to eat foods. Operator moved raw egggs to bottom shelf

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51F cooling softer being left on the counter for less than 4 hours.