High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloved employee cracked raw shell eggs, then grabbed clean plate to serve ready to eat hash brown, using same gloves. After manager instructed, employee discarded gloves , washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee working in food preparation, moved garbage can , then open flip top to serve ready to eat food, using same gloves, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line-shell eggs (60F – Cold Holding) Shell eggs next to grill stove, per employee food held less than two hours, eggs moved to lower cooker for a quick chill. **Corrected On-Site**