High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs on cook line with gloved hands, gloves discarded and employee continued to handle clean containers without washing hands between tasks.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee prepping food touching face and hare with bare hands then continued to handle clean containers and door handles without washing hands or putting on gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (62F – Cold Holding) in cold holding container at front counter, per manager the time on the label means to change out the container every 4 hours and keep the same product, per label butters have been in container for 3 hours, butter out in reach in freezer and put in different container and rechecked at 39F before placing back at front counter. **Corrected On-Site**