High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and continued to handle clean equipment and plates without washing hands. Observed second employee crack raw shell eggs and continue to prepare customer order, touching clean utensils and plate, without washing hands.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored inside dirty water at crepe station steam table.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over cut onions in flip top portion of reach in cooler next to cook line.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty plates to dish area then return to front counter and poured coffee to serve to customer without first washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (55F – Cold Holding); smoked salmon (56F – Cold Holding); sliced ham (56F – Cold Holding) at crepe station reach in cooler. As per operator for 2 hours. Advised operator to place products on ice until unit is repaired.

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm), advised operator to change solution.