High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On grill line observed 2 employees cracking raw shell eggs, changed gloves then engaging in plating foods in handling clean utensils, no hand wash step. Spoke with operator regarding proper hand washing techniques, employees properly washed hands before returning to work **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach in cooler by the walk in cooler shredded cheddar cheese (49F – Cold Holding); housemade coleslaw (51F – Cold Holding); cut lettuce (53F – Cold Holding) Per operator stored for 3 hours. Operator removed all items in cooler and placed in walk in cooler for rapid cooling. **Corrective Action Taken** **Warning**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Sink and Surface cleaner sanitizer – 1130+ppm DDBSA and 3010+ ppm lactic acid) Observed in back prep area by prep table with clean wiping cloths and single use plastic bags. Operator discarded the bucket. **Corrected On-Site** **Warning**