High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg with gloved hands then changed gloves and continued to make sandwiches, but did not wash hands between tasks.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (55F – Cold Holding) sitting out on counter next to flip o reach in cooler on make line, per employee cream cheese has been out for about 1 hour and gets taken in and out of cooler for orders and usually is used up within 3 hours, cheese placed in cooler. sliced cheese (52F – Cold Holding) in standing reach in cooler on make line, per operator cheese is constantly taken in and out for orders and has been done so for no more then 2 hours, and operator states cheese is usually used up within 4 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**