High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator handled raw shell eggs with bare hands, then picked up bag with bare hands and placed ready to eat chicken wings into bag using tongs with no hand wash. Educated operator on proper hand washing procedures. Operator washed hands. **Corrective Action Taken**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed Raw chicken over raw shrimp at reach in freezer on cook line. Raw chicken over raw beef at walk in freezer. All products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: general tso's chicken (56F – Cold Holding); cooked noodles (61F – Cold Holding) Observed being held outside of cooler for lunch service. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time mark for remaining 3.5 hours. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Over cook line: fried rice (96F – Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator placed time mark for remaining 3 hours. **Corrective Action Taken**