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 and continued with multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures and employee washed hands. **Corrected On-Site**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher failed to wash hands before putting on clean gloves to move clean dishware after rinsing and loading dirty dishes to machine. Reviewed with manager to explain to employee proper procedures procedure for when to wash hands. **Corrective Action Taken**

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. Employee failed to wash hands and change gloves after returning to cookline from handling cell phone. Reviewed with manager and employees proper handwashing and employee washed hands and put on new gloves. **Corrected On-Site**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak and continued multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures for when to change gloves. Employee washed hands and changed gloves. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by flattop, commercial cooked sausage patties (74F – Cold Holding). Per employee removed from freezer at approximately 7:00am. Employee moved container to lowboy drawers to rechill. 2) In ice bath at right fliptop unit, liquid eggs (50F – Cold Holding). Observed container sitting on top of ice; not submerged and surrounded by ice. Per employee out of cooler approximately 45 minutes – not prepared or portioned today. Employee filled ice bath to fully surrounded eggs to rechill. 3) On front counter, individual butters (60F – Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 2 hours. Employee moved butters back into cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table beside flattop grill for immediate use, cooked mushrooms (86F – Hot Holding); cooked onions (75F – Hot Holding). Per employee both prepared at approximately 7:00am. Employee moved both onto flattop to reheat and set up steam bath to hot hold. **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**