High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Obeserve employee numerous times cracking raw shell eggs, then grabbing clean plates and clean utensils without changing gloves and washing hands. Manager educated; employee washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed numerous times employees touching at cook line visibly soiled towels, wiping prep surfaces and continuing to work with and prepare food without washing hands. Manager educated; employees washed hands **Corrected On-Site** **Warning**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees wiping gloved hands on soiled aprons and pulling pants up and continuing to work with foods- gloves not changed and hands not washed; manager educated; employees washed hands **Corrected On-Site** **Warning**

High Priority – Food contaminated by employees. See stop sale. Food contaminated by using visibly soiled cloth towel to pat cooked eggs and clean the plate. See stop sale. **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed numerous times, cook using visibly soiled towels to wipe the saute pan clean. Storing the towel on shelf above cook line. Manager educated and discarded towel. Suggested to have towel stored in sanitizer bucket. **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Reach in freezer. Raw chicken stored over French fries. Operator moved chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef over raw bacon. Advised operator on proper storage. Operator moved bacon. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast (51F – Cold Holding); raw steak (45F – Cold Holding); raw chicken (48F – Cold Holding); hard boiled eggs (47F – Cold Holding); corned beef hash ( 46 F Cold Holding) in big cooler at cook line. Food not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (47F – Cooling); diced ham (49-51F – Cooling)at 10:55 to 51 F at 11:23 since 7:00. Big cooler on cook line. Food has not reached 41 or below within 4 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Potato salad , chicken salad, egg salad, cut tomato, cut lettuce, and sliced cheese found in big cooler at cook line. Foods not discarded at the end of 4 hour (11:30). Discussed with operator food held in cooler must be held at 41F and below. Emailed TPHC form to be updated. Educated on time as a public health control process. See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast (51F – Cold Holding); raw steak (45F – Cold Holding); raw chicken (48F – Cold Holding); hard boiled eggs (47F – Cold Holding); corned beef hash ( 46 F Cold Holding) in big cooler at cook line. Food not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Potato salad , chicken salad, egg salad, cut tomato, cut lettuce, and sliced cheese found in big cooler at cook line. Foods not discarded at the end of 4 hour (11:30). Discussed with operator food held in cooler must be held at 41F and below. Emailed TPHC form to be updated. Educated on time as a public health control process. **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (47F – Cooling); diced ham (49-51F – Cooling)at 10:55 to 51 F at 11:23 since 7:00. Big cooler on cook line. Food has not reached 41 or below within 4 hours. See stop sale. **Warning**