High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : shredded cheese placed on a chili dog with bare hands. The chili dog was replaced. ALSO, when pointing to sliced cheese, staff touched the top slice on 2 stacks.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed : cheese (shredded cheese and sliced) touched with bare hands.

High Priority – Stop Sale issued due to food originating from an unapproved source. Observed : eggs in flats on the prep table, eggs of mixed colors on each flat, reorganized eggs being placed into egg cases. The owner called the egg supplier, he does not have any license.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : shredded cheese cheese in a food pan and in an ice bath, 54°. Ice was requested to refill the bath. **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. Observed : flats of eggs on the prep table, no time mark. 2 empty flats below. Staff relates these two were brought out 30 minutes ago. Items were marked. ALSO, slice cheese on the prep table, on plastic wrap, no time mark. Staff relates restocked after breakfast rush. Time marks being added. And pooled eggs lacking a time mark, a tape mark was being added for the time that was left. **Corrective Action Taken**