High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook line, educated operator and employee, employee washed hands. **Corrected On-Site** **Repeat Violation**

High Priority – Raw animal food stored in top portion of upright reach in cooler over ready-to-eat food in bottom portion of upright reach in cooler- no complete physical barrier between top and bottom. -raw shell eggs over hashbrowns in upright reach in cooler on cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham (49F – Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill, recheck 43F. **Corrected On-Site**

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. -raw shell eggs held above cook line not marked with time

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. -chlorine, 300++, operator made new sanitizer solution, 50 ppm. **Corrected On-Site**