High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shell eggs while restocking pan on cook line and then handled cooked sausage without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from tables and then handled clean plates of food while serving to customers without washing hands. Operator discussed with employee who then 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. At cook line; cooked sausage (130F – Hot Holding). Operator stated sausage cooked prior to being held piled on grate over grill surface for less than 1 hour, moved to be reheated to 165F. **Corrective Action Taken**