High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs the handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pork in the reach in cooler next to the cook line. Chef removed the ground beef. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice on the cook line Sausage (56F – Cold Holding); Ham (54F – Cold Holding); Beef (58F – Cold Holding); Pooled eggs (49F – Cold Holding). Chef stated the items were stored on ice for approximately 1 hour. Chef placed bags of ice on the items and placed the pooled eggs in the reach in cooler. **Corrective Action Taken** **Warning**

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 and the time removed from temperature control cannot be determined. See stop sale. Butter on time as a public health control in the expo area with no time no time mark. Chef stated the butter was on time as a public health control for approximately 1 hour. Chef placed a time mark on the items. **Corrected On-Site** **Warning**