High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell egg then picked up clean plate to plate ready to eat food. Educated employee on proper hand washing procedures. Employee removed gloves and washed hands. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Observed Raw shell eggs over shredded cheese at flip top cooler drawers. Operator stored products properly. **Corrected On-Site** **Warning**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F – Cold Holding) Observed in flip top cooler drawers. Per operator, not prepared or portioned today. Per operator, held outside of cooler for approximately 30 minutes and placed back in cooler. Advised operator to use time control in the future if eggs will be held outside of cooler. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (77F – Hot Holding); hollandaise (76F – Hot Holding); sausage patties (75F – Hot Holding); whole butter (78F – Hot Holding); cream cheese (72F – Hot Holding); home fries (99F – Hot Holding) Observed all products sitting out at cook line area not over or in any type of heating element. Per operator, products out of temperature for approximately 1.5 hours. Operator decided to use time control. Operator placed time mark for remaining 2.5 hours. Time control procedure emailed to operator. **Corrective Action Taken** **Warning**