High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

High Priority – Employee washed hands with no soap. Observed cook rinse hands with water at triple sink then proceeded to use cloth towel to dry hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler on cook line shell eggs stored over cooked potato. Employee relocated eggs. **Corrected On-Site**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Observed 2lb sausage in walk in cooler marked 8/13/25. Employee discarded. **Corrected On-Site**