High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At start of inspection employees came from back of kitchen and put on gloves then began to make food orders without washing hands first.

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for less the 10 seconds at hand wash station by office after handling raw eggs then raw chicken.

High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. scrambled eggs (121F – Hot Holding) in steam table on make line in middle of kitchen, per manager eggs have been in table for about 30 minutes, temperature of table turned up and employee added new hot eggs to existing eggs. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44F – Cold Holding) sitting on top of ice bath next to grill on cook line, per manager they usually leave eggs in walk in cooler, but took eggs out less then 1 hour prior, eggs put back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**