High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline- Employee cracked raw shell eggs than proceeded to grab cooler handle and plate food for order without changing gloves and washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**

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. At cookline – employee touched their face then proceeded to plate food for order without changing their gloves or washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline – mozzarella cheese panini 45F- cold holding-food not prepared or portioned today- food out of temperature for 3,5 hours- operator over food to walk in freezer to quick chill. At cookline at flip top cooler -cooked eggs 54-58F- cold holding, shredded cheese 54-58F- cold holding, cooked ham 54-58F- cold holding, diced ham 54-58F- cold holding , sliced beef 54-58F- cold holding , diced sausage 54-58F- cold holding, cooked chicken 54-58F- cold holding, mozzarella 54-58F- cold holding , cooked peppers 54-58F- cold holding – food not prepared or portioned today- food out of temperature for 3.5 hours- operator over food to walk in freezer to quick chill. At flip top cooler by cookline- pooled eggs 45-48F- cold holding, pooled egg whites 45-48F- cold holding, ricotta stuffing 45-48F- cold holding, cooke peppers 45-48F- cold holding, cooked onions 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice bags on food to quick chill. At flip top cooler by cookline- pimento cheese 46-50F- cold holding, cream cheese 46-50F- cold holding, diced tomatoes 45-48F- cold holding , shredded cheese 45-48F- cold holding cooked beef 50F- cold holding, food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice bags on food to quick chill. At reach in cooler by cookline – butter 54F – cold holding, heavy cream 45F- cold holding **Warning**