High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed multiple employees crack raw shell eggs then handle utensils without changing gloves. Operator had them change gloves and reviewed with the employees. **Corrective Action Taken**

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their beard then grab a knife to cut bread. I had the employee wash their hands and change their gloves. **Corrective Action Taken**

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. Observed shell eggs listed on their 4hr plan but not time marked. Operator stated they have been out for approximately 2hrs and marked them accordingly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen steam table: Chili (115F – Hot Holding) Operator stated it had been out for approximately 2hrs. Operator had it placed on the flattop to be reheated. **Corrective Action Taken**