High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon while placing on pan to cook and then handled clean utensils and pan while removing cooked bacon and placing into pan without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

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. Employee touched visibly soiled wiping cloth and then handled clean utensils/plates and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; goat cheese (50F – Cold Holding); cooked eggs (50F – Cold Holding). Operator stated cooler noticeably not holding proper temperature, items not prepared or portioned today, held in cooler less than 2 hours, placed items in ice bath. At expo line; commercially individually packaged butter (62F – Cold Holding). Operator stated removed from reach in cooler held in ice bath on expo line until used, unused butter returned to reach in cooler, held on expo line 2 hours, moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; cooked sausage (92F – Hot Holding). Operator stated sausage cooked prior to being held in steam table less than 2 hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**