High Priority – Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee placed raw beef on flat top with gloved hands then immediately started touching clean utensils no glove change or Handwash.

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. Employee pulled pants up with gloved hands then continued cooking food with same gloves/no Handwash.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (46F – Cold Holding) item sitting in flip top portion of cooler on cooks line, lid was closed, everything else was 41F or below. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing time mark on raw shell eggs on cooks line, manager stated eggs do not last more than 1 hour.