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 then handled a clean spice shaker without washing their hands. Employee washed their hands and sanitized the shaker. **Corrective Action Taken**

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 handled their phone then clean equipment without washed their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili (128F – Reheating) stored in the heat well on the make line. Manager stated the chili was placed in the heat well to reheat appropriately 2.5 hours earlier. Manager discarded the chili.

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili (128F – Reheating) stored in the heat well on the make line. Manager stated the chili was placed in the heat well to reheat appropriately 2.5 hours earlier. Manager discarded the chili.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.